Saturday, June 05, 2010

Rosemary chicken

This is my brother SP's recipe for a very nice rosemary chicken.

You will need chicken, preferably the thighs - skinned, washed and dried.

The marinade comprises of dried rosemary, dried thyme, chopped garlic and olive oil. For 3 chicken thighs, I used 1 teaspoon each of rosemary and thyme, 2 teaspoons of garlic and 2 tablespoons of olive oil.

Marinate the chicken for about 3 to 4 hours

The accompaniments are potatoes (bite size) marinated with some mixed herbs and olive oil for about an hour....

Carrots ...

And onions.

You will need some fresh rosemary leaves, chopped like so.

It is not easy to get fresh rosemary in Malaysian markets. I bought a potted rosemary plant from PJ Amcorp Mall. They have a flea market there on weekends and there is a guy selling potted plants on the 2nd floor. He also sells other potted herbs like thyme and parsley. The rosemary plant is easy to upkeep - not too much sun. The plant is growing beautifully in my garden.

Now, back to the cooking... Put the marinated chicken, potatoes, carrots and onions in a baking tray. Sprinkle about 2 teaspoon of the chopped fresh rosemary over it.

You will need some chicken stock. I prepared it by dissolving a teaspoon of stock powder in some warm water.

Pour the chicken stock into the chicken. You should have about 1 cm of the stock in the baking tray, with the chicken and accompaniments submerged.

Open bake the chicken at 200 deg C for one hour. While baking, bathe the chicken with the stock every 10 minutes to keep the chicken moist.

When cooked, pour the excess chicken stock out of the tray into a small pot.

Thicken the chicken stock with some milk and corn flour over a slow flame ...

... into a nice sauce.

With some added salad - you get a beautiful wholesome meal.

It is delicious and so easy to prepare. The flavour of the rosemary and herbs on the chicken, potato and carrot is very enjoyable.

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