When the Christmas markets are on during the festive season, I always love to visit the German stalls, because the roast potatoes they serve with their dishes is simply amazing. Their shashlik, goulash etc is really yummy, and all these are served with some of their amazing roast potatoes nicely flavoured with some herbs and onions. Do try them if you get to visit Germany, since the Christmas is not anytime soon :). I brought all this up because this dish is served with some slow roasted potatoes by the side. The potatoes are cooked along with the chicken so it absorbs all its flavours.
The chicken is marinated for at least and hour with some cream and chopped basil salt and crushed black peppercorns. Make sure the chicken pieces are pierced in many times so that they absorb the flavours of the ingredients you have marinated them with. I marinated the chicken for about 1.5 hrs.
Do try this recipe out. It’s complete meal just by itself and goes well along with some bread n salad by the side.
Ingredients: (Serves 2) Preparation Time: 20 mins (Excludes the time for marination)
Chicken – 500 gms, skinless, cut into medium-sized pieces
Onion – 1 large, chopped finely, you can omit this if you do not want a sweet caramelised flavour to your chicken and potatoes
Black peppercorns – 1 tsp freshly crushed
Dried Red chilli – 2-3 of the medium hot variety, roughly torn
Potatoes – 2 medium-sized, sliced thick, about half a cm thick
Fresh Basil – 10 medium-sized leaves, chopped finely, one half is used during marination
Cream – 1 tbsp
Oil – 1 tsp
Salt to taste
Heat oil in a pot or a deep-frying pan. If you plan to use onions, add them when the oil is hot along with some salt so as to quicken the frying process. Make sure the heat is set to medium. When the onions become translucent add the dried red chilli pieces. Fry them along with the onions.
When the onions begin to turn brown, move them to one side of the pan, so that they occupy 1/5th of the pan. (For those who want to omit the onions start here you can omit the oil)Now add the marinated chicken pieces on the empty side of the fry pan. Make sure that the cream doesn’t run into the onions.
Do not forget to just turn the onions once every minute, else they would burn on one side.
Tip: If you are not comfortable with moving the onions to one side, then fry the onions till they are medium brown and take them off the pan and add them later on when the extra cream from the chicken marinade evaporates.
Once the extra cream evaporates mix the onions along with the chicken. Add the sliced potatoes on the sides of the pan. Turn the heat to low, close the fry pan with a lid and let it all cook for about 5-8 minutes. Take off the lid after 5-8 minutes and again turn the heat to medium and gently toss the chicken and potatoes around so that they don’t burn. Do so every minute, till the chicken gets cooked and turns a little brown on each side. Turn off the heat.
Garnish with the other half of the chopped basil.
Serve hot with roast potatoes on the side along with some salad and bread.
- Deconstructed Ratatouille with Chicken and Kumara (omblognz.wordpress.com)
- Chicken schnitzel with warm potato salad (homestylecookingrecipes.com)
- Loaded Potato & Buffalo Chicken Casserole (jayhawkmommy.com)
- Roasted Garlic Lemon Caper Rosemary Chicken and Potatoes (thingsitaughtmyself.wordpress.com)
- Lemon and Mustard chicken (divineanddeliciousliving.com)