March 28, 2011
Rosemary basil chicken
Used my Dutch oven again today! It's only the second time I used it, but more ideas on using it keep popping into my head. I love it!
Tonight I made this rosemary basil chicken, with onions, butternut squash and tomatoes. Quite good! Normally, when I'd fry chicken fillets, they'd end up a little (and sometimes very) dry because I'm afraid to undercook them..
This way, they were still nice and moist on the inside, while cooked through. And the process was easy. I basically threw everything in the pan, transfered it to my oven and while the oven was doing its job I did the dishes. How's that for multitasking!
Rosemary basil chicken (serves 2)
- 2 chicken fillets (approx. 400g)
- 2 onions, chopped
- 3 cloves garlic, chopped
- 1 small butternut squash, peeled, seeded and diced
- 1 can diced tomatoes
- 1 tsp ground cumin
- black pepper
- 2 tbsp fresh rosemary
- 2 tbsp fresh basil
- 1 tbsp coconut oil
1. Preheat oven to 175 degrees Celsius and heat coconut oil in a Dutch oven.
2. Brown chicken fillets on all sides over medium heat and transfer them to a plate.
3. Fry onions and garlic in the remaining oil until soft, then add butternut, cumin, black pepper and rosemary. Stir to combine.
4. Put the chicken fillets on top of the vegetables and cover with the diced tomatoes.
5. Cover the pan with a lid and transfer it to the oven. Bake for approx. 25-30 minutes until the chicken is cooked through.
6. Serve with fresh basil on top and enjoy!