After two hard hours at the gym, I only think of a nourishing meal. My friend Confettina has inspired me to cook some chicken. It is a very easy meal to prepare. And it is delicious, specially with the baked potatoes.
I happened to have some garlic spread leftovers which I love alot, specially accompanied with the chicken, so delicious. The pairing of the chicken and garlic (or Toum, in Arabic) is the best. Isn’t it right Confettina!
All you have to do is cut the chicken breasts into cubes or chunks, I used 500 g and season them with 2 tbsp salt and ground pepper, some dried rosemary and thyme, as much as you like, a squeeze of lemon, few whole peeled garlic cloves and good lug of olive oil. Mix all together. Heat a frypan then add the marinated chicken, cook until golden brown.
Now the potatoes. Wash about 250 g of small potatoes, dry them and put them on a sheet pan, season with salt and pepper, rosemary and some olive oil, rub them all together and bake in a preheated 200C oven for about 40 minutes or until a fork is easily inserted in a potato.
Serve the chicken and potatoes with some pickles and garlic spread.
Bon Appétit. Enjoy.