John Myers
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Lacquered Chicken Breast with Ajvar Potatoes
The perfect lacquered chicken breast with ajvar potatoes recipe with a picture and simple step-by-step instructions.
Lacquered chicken breast
- 2 Chicken breasts
- 2 tbsp Liquid honey
- 5 tbsp Ketjap Manis
- 2 tsp Freshly chopped chillies, depending on your taste
- 2 Garlic cloves
- Salt
- Oil
Ajvar potatoes
- 500 g Jacket potatoes from the previous day
- 300 g Ajvar medium hot
- 1 tsp Thyme freeze dried
- Black pepper from the mill
- Salt
- Oil
Lacquered chicken breast
- Put the honey, the ketjap manis, the chilli and the salt in a container, finely grate the garlic and stir everything very well. Preheat the oven to 140 degrees.
- Heat some oil in a pan and sear the chicken breasts on both sides and then put them in an ovenproof dish. Now coat the chicken breasts with the lacquer and put it in the oven for approx. 20 – 30 minutes (depending on the thickness of the chicken breasts). During this time another 2 -. Brush the lacquer 3 times.
Ajvar potatoes
- Peel the potatoes and cut them into eighths or quarters, depending on their size. Heat some oil in a pan and fry the potatoes nicely in it, so that they pull color and season with salt and pepper. When the potatoes are beautifully golden brown, turn the stove on to the lowest setting and add the ajvar and thyme and sauté for another 5 minutes while turning. Then season to taste again and then serve with the lacquered chicken breasts.
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