John Myers
Contents
show
Sweet and Spicy Chicken Breast, Roasted Rosemary Potatoes, Colorful Roasted Tomatoes
The perfect sweet and spicy chicken breast, roasted rosemary potatoes, colorful roasted tomatoes recipe with a picture and simple step-by-step instructions.
Oven rosemary potatoes
- 400 g Small potatoes
- 2 Garlic cloves
- 1 branch Rosemary
- 2 tbsp Olive oil
- Salt
Oven tomatoes
- 300 g Small, colorful tomatoes
- 2 tbsp Olive oil
- 1 tsp Vanilla sugar, see my KB: http://www./rezept/455254/Vanillezucker-mal-anders.html
- 2 Garlic cloves, thinly sliced
- Ice-Cold butter cubes
- Salt
- Pepper
Sweet and hot chicken breast
- 2 Chicken breasts
- 1 tbsp Honey
- 1 tbsp Harissa paste
- 2 Garlic cloves, finely grated
- 2 tbsp Olive oil
- Salt
- Pepper
Oven rosemary potatoes
- Quarter the potatoes and place in a bowl. Strip the needles from the rosemary and finely chop and add to the potatoes. Now season the potatoes with plenty of salt. Finely grate the two cloves of garlic in a small bowl, add the olive oil, mix everything very well and pour over the potatoes.
- Now mix everything really well by hand so that each potato is really nicely oiled, put everything in an ovenproof dish and put it in the oven preheated to 180 degrees for 45 – 50 minutes.
colorful oven tomatoes
- Spread a small ovenproof dish with a tablespoon of olive oil. Spread half a teaspoon of the vanilla sugar on the bottom. Poke the tomatoes with a toothpick and place in the ovenproof dish. Place the garlic slices in between.
- Now distribute the other spoonful of olive oil on the tomatoes (drop by drop) and sprinkle the other half teaspoon of vanilla sugar over the tomatoes. Salt and pepper and bake for half an hour at 180 degrees.
- Pour off the sauce from the oven tomatoes and put them in a saucepan and add a few cubes of ice-cold butter. At this point, a huge thank you to luna-61, from whom I got the idea of setting the brew. There is always so much taste in the brew – a brilliant idea. Thanks again luna.
Sweet and hot chicken breast
- Divide the chicken breast into bite-sized pieces and place in a bowl. Grate the garlic into a small bowl, add the harissa, honey and olive oil, salt and pepper and stir everything well and then pour over pieces of chicken breast and work everything in well with your hands and let it steep for 1 hour.
- Heat a pan and fry the chicken parts on all sides so that they are well done. It is not necessary to add oil to the pan, as the oil from the marinade is completely sufficient.
finish
- Arrange the baked potatoes together with the tomatoes and the chicken pieces on a plate and pour some of the sauce from the tomato stock over the meat – the taste is simply brilliant – the spiciness and sweetness of the meat and then the tomato taste of the sauce subtle vanilla note – we found it just super delicious. Thanks again to luna-61.
Facebook Comments