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Cover: Charlie's Chicken

24Jul 12

Chicken Marinated in Herbs and Garlic with Roasted Red Peppers

Chicken with herbs and roasted red peppersHere is a simple recipe bursting with flavour.  Chicken marinated in herbs and garlic with roasted red peppers is quick and easy to prepare, so don’t let the long name fool you! You can be getting on with other jobs whilst the peppers are roasting in the oven – and before you fry the chicken.

If you are quite hungry, you can accompany the chicken with oven-roasted peppers and pine nut couscous.

Ingredients:

To marinate the chicken:

  • 4 thin chicken fillets
  • 3 cloves of garlic, pressed or finely chopped
  • 4 tbsp extra virgin olive oil
  • Fresh parsley, finely chopped

For the roasted red peppers:

  • 4-6 small to medium red bell peppers, whole
  • 3 tbsp extra virgin olive oil
  • A couple of pinches of dried parsley
  • 1 tsp whole cumin seeds
  • Fresh ground black pepper
  • Pinch of salt
  • Garlic powder to taste

Steps:

  1. Preheat the oven to 200ºC.
  2. Place the peppers drizzled with oil onto a roasting tray, sprinkle over with the herbs, and season with salt and black pepper.
  3. Roast the peppers in the oven for 45 minutes to 1 hour depending on their size.
  4. Whilst the peppers are roasting, place the chicken fillets into a bowl, cover with the oil, stir in the garlic and the fresh parsley.  Cover the bowl and place it in the fridge for 20-25 minutes.  For extra flavour and softness, marinate the night before.
  5. About 15 minutes before serving, take the chicken out of the fridge, and in a large frying pan, spoon in the oil from the marinade.  Heat the oil on high, testing that the oil is ready for the chicken by dropping a bread crumb in.  If the crumb sizzles, the oil is ready!  Fry the chicken with the rest of the marinade, making sure that each piece of chicken fully touches the bottom of the pan.  First seal the chicken on a high heat for a few minutes on each side, then turn the heat down to medium and continue to fry until the chicken is cooked throughout, about 10 minutes depending on the size and thickness of the fillets.
  6. Present the whole peppers with the chicken on a plate.  Serve with fresh granary bread or rocket leaves drizzled with balsamic vinegar.

Recipe for: 4 main courses

Duration:15 minutes to prepare (some of this is done during the peppers’ roasting time) and 45 minutes to 1 hour cooking time.

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3 comments

  1. I love roasted peppers – especially when they´re stuffed!

    Reply
  2. It´s really quite amazing how a marinade can add so much flavour.

    Reply
  3. I like to flame grill my red peppers whenever I can, the flavour is really amazing.

    Reply

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