John Myers
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Lavender and Cinnamon Chicken with Spicy Garlic Potatoes
The perfect lavender and cinnamon chicken with spicy garlic potatoes recipe with a picture and simple step-by-step instructions.
Lavender Cinnamon Chicken
- 2 Chicken breasts
- 4 Sweet peppers
- 1 Onion
- 2 Garlic cloves
- 2 tbsp Lavender and cinnamon marinade
- 2 tbsp Olive oil
- Salt
- Bergland pepper from the mill
Spicy garlic potatoes
- 400 g Potatoes
- 3 Garlic cloves
- Espelette pepper
- Salt
- Bergland pepper from the mill
- 2 tbsp Olive oil
Preface
- Actually, I’m always very much in favor of doing everything myself that I can do myself. This is especially true for marinades. But sometimes you come across people who manufacture excellent products in a small factory with a lot of love and passion. And then you try something and then you just can’t help but have to take a treat with you.
- The same thing happened to me with this marinade. The taste is just fantastic. And I know that only the best products of selected quality have been used here and that they are not mass-produced goods that have been bottled in any factory.
- This marinade consists of lavender honey, granular mustard, cinnamon bark, olive oil and lavender flowers and there is absolutely nothing else in it except a lot of love.
Lavender Cinnamon Chicken
- Cut the chicken breast into strips and place in a bowl. Halve the sweet peppers, remove the seeds and also cut into strips and add to the chicken breast. Peel the onion, cut in half and cut into half rings and also add to the chicken.
- Now put the olive oil and the marinade in a separate bowl, finely grate the garlic cloves and season a little with salt and pepper and pour over the chicken and mix everything with your hands really well and work in.
- Now put the chicken in a sealable container and let it steep in the refrigerator overnight. Take the meat out of the refrigerator 2 hours before preparation so that it can reach room temperature.
- Then sear the meat in a very hot pan, turning it every now and then. It doesn’t take very long because I cut the meat into thin strips. It is not necessary to add oil as the marinade has enough oil.
Spicy garlic potatoes
- Wash and quarter the potatoes and then place in a bowl. Rub the garlic over it. Season with plenty of salt, pepper and pour the Espelette pepper over it and now add the olive oil and mix everything well with your hands – it works best with your hands.
- Put the potatoes in an ovenproof dish and bake in an oven preheated to 180 degrees for approx. 45 to 50 degrees and then serve with the lavender-cinnamon chicken.
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