This is a vampire-proof recipe ;)… also one so easy to make, that if you are running late for dinner, it can be made in a jiffy.
I’ve just returned from a week-long trip to Germany, so elaborate dishes are not in the works right now. We once again drove through the Chunnel (Phew that’s two safe round-trips! For someone who hates tunnels and bridges, that’s quite a feat). And we had a great trip with excellent weather. I even got to try out my dexterity by driving a manual, British car (translated, that means the driver’s wheel on the right and shifting with one’s left hand) on Continental roads! Okay, so maybe that was even more of a feat than the Chunnel crossing…mind you, I didn’t dare venture too far…but more about that adventure in another posting.
So as I’m still in the process of organising and doing laundry, dinner tonight was a quick fix. But still a healthy one, nonetheless. (And I say it’s vampire-proof because it’s full of garlic!)
Garlic Chicken with Rosemary & Turmeric
Ingredients, for 2-3
- 500g chicken breasts, cut into large chunks
- 6-7 cloves garlic, minced
- 1 1/2 tablespoons ground rosemary
- 2 teaspoons turmeric (curcuma)
- sea salt and pepper, to taste
- 4-5 tablespoons olive oil (I’m generous with olive oil in my cooking, so feel free to adapt to your style)
Preheat oven to 190C. In an oven-proof dish, place all the ingredients and toss until chicken is well coated. Bake for 15-20 minutes, stirring once or twice so that the chicken cooks evenly.
Serve with your favourite side dish. We ate ours with steamed broccoli, over which I poured some of the sauce from the chicken.