Chicken Dish Archives | Foodeva Marsay

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??
?Foodeva Marsay?

Rosemary and Lemon Chicken Pot Roast

Servings: 4
Difficulty: Easy
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Author : Foodeva Marsay

Ingredients
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.

Method
~ 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.

Had a Hard Day at Work???, Been stuck in Meetings all day???, Had a Tough day Spring-Cleaning the Home???, Kids or Unexpected Visitors arriving soon??? HERE LET ME SHOW YOU AN EASY AND DELICIOUS, QUICK MEAL IDEA, FOR JUST SUCH DAYS;)

Give yourself that little bit of extra time to relax with your favourite Cuppa, and Imagine Yourself Relaxing on a under a Sunny, Cloudless Blue Sky somewhere on a Mediterranean Beach, sipping away at……..😎 OKAY OKAY snap out of it…..at least you can have a little more time on your hands to plan that next Getaway💭📝, that is IF you give the recipe a try👍

I love whipping up this dish whenever I have such days, when the last thing I want to do I spend hours preparing a meal in the kitchen. This recipe is made with basic Ingredients every kitchen should have, add a Salad to this and you have a Winning Meal For any ocassion.

Happy “Easy Cooking”
💕Foodeva Marsay💕

Greek 'Salad Dressing' Chicken

Servings: 3-4
Difficulty: easy
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Author : Foodeva Marsay/Marriam S

INGREDIENTS
3-4 Chicken Fillets, Butterflied along the sides.
1 teaspoon Garlic Paste/Crushed/Chopped Garlic
3 Tablespoons Plain Yoghurt
1/2 Cup Greek Salad Dressing (any variety)
1/2 Teaspoon Salt ( or to taste, bearing in mind the salad dressing may already be salted)
1 Tablespoon Olive Oil
1/2 teaspoon Cumin Powder
1/4 teaspoon Lemon Pepper seasoning
1/2 teaspoon of Dried Mixed Herbs

METHOD
🌟 Marinate the Chicken with all the Ingredients above, for a minimum of 10 minutes.
🌟Heat a Large enough, Heavy Based Pan, and add 2 Tablespoons of Butter
🌟 Melt the Butter, and add in the Chicken Fillets and the Marinade, turn after 1 minute when slightly browned.
🌟Add a tiny bit of water, and lower heat and cook Chicken until soft and cooked through. +|- 25 minutes.
🌟 Allow the chicken to brown nicely on both sides before dishing up.
🌟Serve paired with a salad of choice. (I served this with a Mediterranean Couscous Salad, find Recipe further down this blog;)
NOTE:
📍 above recipe may be used with whole chicken pieces as well.
📍 I have also used the same Ingredients but varied flavour by Using an Italian Salad Dressing, then served that with an Italian type Pasta Salad.

ENJOY!!!
Foodeva Marsay

Mediterranean Couscous Salad

Servings: 3-4
Difficulty: easy
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Author : Foodeva Marsay/Marriam S

HOW TO MAKE:
1 Cup Couscous
1 and 1/2 Cup boiling water
1/2 teaspoon salt
1 Tablespoon melted butter
🌟boil water and add to couscous, season with salt and add melted butter,
Cover this for 20 minutes or until allow liquid is absorbed by the Couscous.
🌟gently fluff up the couscous granules with a fork
🌟Plate onto a serving platter

TOP WITH:
Sliced Cucumbers, Cherry Tomatoes, Chopped Pepper, Feta Cheese(quantities as preferred)
And also (optional)
1 Can of Chickpeas

🌟Drizzle with Salad Dressing, whisked up with:
1/4 cup Greek Salad Dressing
1/2 teaspoon finely chopped/crushed Garlic
1 Tablespoon Olive Oil
Dash of Salt and Pepper
1 Tablespoon Lemon Juice

Serve topped with chopped Fresh Coriander and a serving of Greek ‘Salad Dressing’ Chicken.

ENJOY!!!
💕Foodeva Marsay💕