When you are a foodie, striving for good food is a second nature. you cannot help search for new recipes or invent some. This is how I came up with this particular recipe. I had the bottle of mixed herbs lying around which I hardly used anywhere else apart from in pasta recipes and there was honey- the recipe was made on the go- without any idea of how it would end up tasting but it did definitely taste good or else I would not have been sharing it here. Hope you enjoy the recipe!
- Boneless chicken- 500g
- Mixed herbs- dried thyme, oregano, rosemary and basil- approximately 2table spoon
- Lemon zest- from a whole lemon
- Salt to taste
- Freshly grounded black pepper
- Olive oil
- Homemade vinaigrette- ½ tea cup(75ml)
- Honey-4-8 table spoon(depending on how sweet you want it to be)
- Ginger paste- 1tablespoon
Direction for the vinaigrette:
Take vinegar and olive oil in the ratio of 1:2 and whisk them together in a bowl with a hand blender/machine blender/ spoon whatever you have at hand- the key point to be ensure is that the emulsion is thick and saucy. Add a pinch of salt, half a tea spoon black pepper, oregano, garlic paste (quarter tea spoon), half a lemon’s juice and whisk it again. This homemade version can be stored for a couple of week when you store it in an air tight jar.
- Marinate the chicken pieces by rubbing little salt and black pepper on the bits and then sprinkling the herbs over the pieces and making sure that they are covered well with the herbs. Then add zest from half a lemon and squeeze half a lemon. Put aside this marinade in the freeze- there is no rule for how long you need to keep this- I kept it for some 5-6hours because I would not have had time for preparing this marinade later in the day.
- Heat the regular olive oil (about 2 table spoon) in the pan and then add the chicken pieces to the pan along with the marinade that is leftover if any. Add salt according to your taste and more pepper if you want to. I added more oregano as well.
- Keep stirring the chicken pieces and add the ginger paste and stir the chicken some more to ensure they do not stick to the pan.
- Add the vinaigrette and the honey (I used 3 tablespoon) and cover the pan for 10mins or until the chicken is completely tender and it is done.
- You can make the vinaigrette by putting all ingredients in a mason jar and tightly closing the lid and shaking it vigorously.
- When you add the vinaigrette it crackles a lot- so be careful.
- Tastes good hot or cold- it is perfect for snacking and also as a side dish too.
- thyme, rosemary, oregano are difficult to find fresh in India but you can find bottled dried versions in super markets in the spices section.
- the smaller pieces are easier to cook but i suppose it will taste better with larger pieces.