HOW TO MAKE
ZESTY CHICKEN
LEMON ROSEMARY CHICKEN
(Serves 2)
INGREDIENTS
1 large onion
Leaves from 1 or 2 stems fresh rosemary 2 cloves garlic
Two 170g boneless, skinless chicken breast halves (no tenderloins attached) 1/2 tsp kosher salt, or more as needed 1/2 tsp freshly ground black pepper, or more as needed
2 tbs vegetable or grapeseed oil
1 cup chicken broth, preferably no salt added
2/3 cup coconut milk
1/2 lemon
METHOD
Finely chop the shallot (to yield at least 1/4 cup). Mince the rosemary leaves (to yield at least 1 tablespoon) and the garlic.
Season the chicken on both sides with half the salt and pepper. Heat the oil in a medium skillet over medium heat.
Once the oil shimmers, add the chicken and cook for about 3 minutes on each side, until lightly browned in spots. Transfer to a plate.
Add the onions to the pan; cook for about 2 minutes so it softens, then stir in the garlic and 2 teaspoons of the rosemary, the broth, coconut milk and the remaining salt and pepper.
Cook for about 10 minutes, stirring occasionally. The liquid should reduce to form a thickened sauce.
Squeeze the juice of the lemon half (about 2 tablespoons) into the sauce. Return chicken to the pan, turning to coat it evenly. Cook for a minute or two to ensure chicken is cooked through and warm. Taste, and add more salt and/or pepper, as needed.
Sprinkle remaining teaspoon of rosemary over each portion. Serve hot. | The Washington Post | African News Agency (ANA)
Adapted from The Everything Healthy Meal Prep Book by Tina Chow (Adams Media, 2018).