Pan Roasted Chicken with Veggies
Chicken breast -4 pieces
Onion – 1 med roughly chopped
Garlic – 3 cloves
Fresh coriander – a handful chopped
Green chilli – 2
Cloves – 4
Cinnamon – 1” pc
Black Pepper corns – 1/2 tsp
Lemon – 1/2
Oil for shallow fry
Wash and pat dry the chicken breast pieces with paper towels and set aside.
Grind all the ingredients except lemon and prepare masala paste.
Rub the masala paste to chicken pieces and drizzle salt and lemon juice and coat well and refrigerate for an hour to marinate.
Then heat a shallow and wide pan and add oil as it gets heated place the chicken pieces and fry till brown on both sides.
Remove and keep in a platter.
To prepare pan gravy
Tomatoes – 2 pureed
Salt – a pinch
Turmeric powder – a pinch
Water or chicken stock – 1 cup
After removing the chicken pieces add the above ingredients to the pan and cook on high for 2 mins and simmer till thick gravy consistency is achieved.Turn of heat.
This adding of liquid to a pan in which something is roasted or fried is called Deglazing..
Pour this Reduction over the chicken pieces while serving.
Preparing the Veggies
French Beans – a small bunch
Carrots – 2
Beetroot – 1
Garlic – 1 clove finely grated
Salt and Pepper for seasoning
Olive oil – 1 tsp
Trim the edges of beans and wash,peel carrot and remove edges and wash,then cut into thin long strips.
Place a sauce pan with enough water on heat and bring to a boil,add beans and carrots and boil 5 mins and immediately drop in to ice cold water to retain the crunch,this is called shocking the veggies.
Strain into a colander and keep.
In the same sauce pan boil the beetroot seperately for 10 mins and then cool and peel,cut into desired shapes.
I used a zig zag slicer.
Now heat a pan and add olive oil and drop in the beans and carrot slices and toss well ,add garlic,salt and pepper and toss few mins and remove into a platter.
Just toss in the beets and toss again and remove.
Prepared beans and carrots
For serving I placed a cookie cutter and placed the beans and then carrots in layers and gently pressed down and removed the cutter,and placed beets over them to get a nice and colourful veggie tower.
Place the chicken piece and pour the pan gravy over it.
Garnished with fresh mint and lemon slices.
Pan Roasted Chicken with Colourful Veggie Tower
Serve as a main course along with plain rice or just like that with a salad.This is my way of serving this simple dish.