I’m Marriam Essa-Sayed, a proudly South African Muslim.
“Foodeva Marsay” is my ‘Lifestyle Blog’, with which I “Aspire to Inspire” for the pleasure of my Creator above. A simple to understand blog which entails a fusion of my many passions in life.
You will find “Foodeva Marsay” dotted with my inspiring recipes , as well as some of my Travels, Reviews and Photography.
I look forward to, and appreciate, any feedback. I can be reached on the contact details provided or via the social media link ups to me.
I LOVE Chicken, can you tell?. So You guessed right, that’s the 1st thing I would opt for at any Dinner or Restaurant. More specifically I enjoy the Chicken Breast most, for those of you that know me *Fussy Eater* ??, just letting you all know in case you plan on throwing a dinner party you invite me too?.
While I await YOUR DINNER Invites, let me share with you this recipe, an idea I took away from my short getaway to Muscat, Oman. I have a sneaky suspicion that the Chef at the Intercontinental, may have been psychic to know I LOVED Chicken?. I througly enjoyed the way chef prepared the chicken, it was a simple dish yet succulent and full of flavour??. I vowed to myself I would have to try out something similar when I got back home to Bahrain. So here is my take on this flavourful Chicken, today I used a whole Chicken which I cut into quarters , but any cut of chicken would work perfectly with this.
Happy Pot Roasting Lovelies??
Rosemary and Lemon Chicken Pot Roast
Author : Foodeva Marsay
1 Whole Chicken (cut into quarters)
1 teaspoon Ginger and Garlic Paste
1 Onion thinly sliced
2 Tablespoons Lemon Juice
1 teaspoon Lemon Zest
A Good Pinch of Turmeric Powder
1/4 teaspoon Chillie Powder
1/4 teaspoon Cumin Powder
1 teaspoon Salt (OR to Taste)
1 teaspoon(heaped) Dried Rosemary (OR 2 teaspoon fresh Rosemary)
2 Tablepoons Olive Oil
2 Tablespoon Butter
2 Potatoes (Peeled and Halved – may be coloured lightly with egg yellow colouring)
2 Carrots thickly Sliced
1/2 Cup Pepper thickly sliced (any colour or a combination)
Few slices of Lemon.
~ Marinate the chicken with all the ingredients, except the onions, oil,butter and Vegetables.
~ Heat the Oil and Butter in a Pot, and sautè the Onions until transparent.
~ Add in the Chicken Pieces, and Brown lightly on both sides.
~ Lower the stove heat to medium/low, Add in half Cup Water.
~ Allow to gently simmer (10 minutes) and then add in the Potatoes.
~ Keep adding a litte water, and until the chicken and potatoes are cooked through. (Approximately 30 minutes)
~ Just before finishing off with the pot roast, add in Carrots and Pepper(you may need to add a little salt here to ensure the carrots and peppers are also seasoned through.(Do Not over cook at this stage as the vegetables should still have a little crunch to them.)
~ The Chicken is ready when the butter surfaces up (add a few slices of Lemon at this stage-may be removed before serving), and allow the chicken to brown lightly, before serving.
Enjoy ?Foodeva Marsay?
Note : you could also use chicken stock in the cooking process instead of water.