Chicken Pot
Top Rated Recipe
Key Details:
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prep time: 30 minutes
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Cook time: 30 minutes
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Difficulty Level: Easy
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Course: Main Course
Cuisine: Fusion
Key Ingredients:
Boneless chicken
Sweet potatoes
Onion
About Chicken Pot
Table of Contents
Grilled marinated boneless chicken pieces served with lightly flavoured baked sweet potatoes
Read More- Boneless chicken breasts, cut into bite sized pieces 500 gms
- Salt to taste
- Black pepper powder to taste
- Lemon juice 1 tbsp
Step 1. Preheat the oven to 180° C.
Step 2. Take chicken in a bowl, add salt, pepper powder, lemon juice, garlic, mixed herbs and chilli flakes and mix well. Set aside for 15-20 minutes.
Read MoreIngredients
- Boneless chicken breasts, cut into bite sized pieces 500 gms
- Salt to taste
- Black pepper powder to taste
- Lemon juice 1 tbsp
- Garlic, finely chopped 2 tsps
- Dried mixed herbs 1 tsp
- Red chilli flakes 1 tsp
- Sweet potatoes, peeled and diced 2 to 3
- Medium onion, diced 1
- Cinnamon powder ½ tsp
- Extra virgin olive oil 2 tbsps
How to Make Chicken Pot (Stepwise Photos)
Method
- Preheat the oven to 180° C.
- Take chicken in a bowl, add salt, pepper powder, lemon juice, garlic, mixed herbs and chilli flakes and mix well. Set aside for 15-20 minutes.
- Place sweet potatoes and onion in a glass baking dish. Add cinnamon powder, salt and 1 tablespoon oil. Put the dish in the preheated oven for 15 minutes, stirring once, after 10 minutes. Remove from heat and set aside.
- Heat remaining oil in a non-stick grill pan. Add chicken and cook till both sides are evenly golden.
- Transfer chicken on a serving platter and serve with sweet potatoes.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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