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Friday, September 5, 2014

Pan seared chicken with vegetables

  1. Boil chicken leg quarters and potatoes in a pressure cooker. (Alternately, you may brine the chicken overnight.) Drain, remove skin.
  2. Heat olive oil in a pan, add onions, minced garlic and chilies. Rub chicken with freshly squeezed lemon juice and crushed spices like coriander, black pepper and cinnamon.  Fry in the pan till browned on both sides. Add the potatoes, some baby carrots and chopped parsley. Spinach and brussel sprouts may be added too.
  3. You may use some of the chicken stock you had when you boiled the chicken. Add crunchy fried onions for extra flavor.

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