I have to say I was a little disappointed with the outcome of today’s dish. I should have chargrilled them instead of putting them in the oven. Unfortunately, rosemary lost its vibrant colour and became soft. The flavour was there, but I had to pick out the leaves, which came off together with chicken. Cooking is a learning process.
diced chicken (500 g), rosemary (1 bunch), dried thyme (1 teaspoon), garlic (3 cloves, minced), chilli powder (1/4 teaspoon), juice of half lemon, olive oil (1 tablespoon), salt and pepper.
What to do:
- Place diced chicken, thyme, garlic, chilli powder, lemon juice, salt and pepper in a container, mix and leave it in the fridge to marinate for at least half hour.
- Skewer the marinated chicken pieces onto rosemary sprigs.
- Chargrill the chicken skewers until the meat is cooked and tender.