It's one of those nights where I can't be too bothered in the kitchen (Champions League at 8pm may have something to do with it!) so I'm channeling a little bit of Greece and a little bit of the middle East into a one pot fusion dish. This is a simple supper that is also quite healthy, literally throw it all in the oven and wait. I just raided the fridge for whatever was in there and chucked it in the pot. With a bit of spicy seasoning and some fresh herbs off the windowsill it bursts with flavour.
Ingredients Serves 1
1 Chicken Breast
1/2 red pepper - sliced
1/2 orange - sliced
6 or 7 chestnut mushrooms quartered
25g frozen broad beans
Small bunch of fresh oregano
Small bunch fresh basil leaves
1 tbsp Baharat
50ml chicken stock
Sea salt & freshly ground black pepper
Juice of 1/2 lemon
Pre-heat the oven to 180c (fan 170c).
Coat the chicken breast with olive oil and then dust with the baharat spice blend. Use as much or as little as you like, I use a level tablespoon.
Arrange the peppers, mushrooms and broad beans in the bottom of a roasting dish and drizzle with a coupe of glugs of olive oil. Season well with salt & pepper and sprinkle over half the fresh herbs.
Lay the chicken on top and cook for 15 minutes in the middle of the oven.
After 15 minutes add the chicken stock to the bottom of the pan and return to the oven for another 15 minutes. Depending on the size of your breast (ooh matron) it should be cooked through and at least 70c in the center. Its ready to eat if so.
Squeeze the lemon juice over, sprinkle with the remaining herbs and enjoy. Eat straight from the pan or whack it on a plate. Particularly fine with a hearty malbec but that's up to you!
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