This goes perfectly with the home-made spud wedges I described last week and is great any Friday, or any other day for that matter. Why? Because it's quick, easy & damned delicious. The recipe couldn't be simpler, the stress levels are pretty much zero, the results will send your taste-buds into orbit and you'll save a fortune on the horrible take-away you'd have otherwise ordered in. What's not to love? OK - here we go...
What you'll need to feed 4:
- 4 chicken fillets (crazy eh?)
- Garlic - crushed (or even mildly disappointed)
- Chilli - about half finely chopped
- Olive oil - a generous dollop
- Oregano - dried - about a teaspoon should do it
- Red or white wine vinegar - a splash
- Pepper - ground black variety - to taste
- Sea Salt - to taste
- Courgette - large or 2 small
- Red onions - 2
- Peppers - of your choosing
- Cherry tomatoes - a handful
- Black olives (I prefer the unpitted variety as they have more flavour, but it's up to you)
The above are suggestions - mess about with this as you please...
Take any nasty 'googly' bits off your chicken fillets with good sharp knife. Place 'de-googled' (apologies here to the faceless search engine entity trying to rule the world & manipulate our minds) on a big plate or dish.
Now to the marinade:
Lug about 3 tablespoons of Olive Oil into a suitable receptacle, i.e. a bowl. Add your splash of Red or White Wine Vinegar. Sprinkle in the Oregano. Add the crushed (nay devastated) Garlic, chopped Chilli, a touch of Paprika and few twists of Salt & Pepper. Give the whole lot a damn good stir then pour it over your chicken fillets. Slop 'em around for a bit until both sides are well covered. Cover & set aside for about an hour if possible, but half an hour will do the trick.
If that wasn't easy enough this is a real no-brainer. Roughly chop all the veggies above. Chuck 'em all in an oven-proof dish, add salt & pepper to taste with a good dollop of olive oil and that's it. You're done! Set the oven to 180 degrees and crack open a beer! When the oven's hot stick in your veggies for 30 minutes.
In about 10 minutes - get frying!
Heat a pan on the hob - remember you don't need more oil as it's all in the marinade. When the pan is nice & hot bung in your chicken. Let it all nicely caramelise (or char) on each side - but don't burn it! Crank down the heat & let the blighters sizzle way for about 5-6 minutes on each side. When they're nicely cooked take them off the hob, whip open your oven door, and add the chicken fillets to your glorious veg. Mix the lot together & stick it back in the oven for 10-15 mins.
At the end you'll have a lovely healthy plate of food that looks like the one above.
Here are a few pics to mull & salivate over just to get you in the mood. Link to Spud-Wedges below that again.
Until next time we meet through the virtual ether - so long & enjoy!