- Chicken Breast – 1 (200 grams)
- Pepper Whole – 1 tablespoon
- Cumin Whole – 1 tablespoon
- Red Onion – 1 Medium
- Tomato – 1 Medium or 4-5 Cherry Tomatoes
- Salt – to taste
- Olive oil 1 tsp / Spray
- Corn Starch / Rice Flour – 1 teaspoon (For Sauce if required)
- Garlic 5 whole cloves
- In a dry skillet over medium heat, toast cumin and pepper, spread on a plate to cool. Throw the toasted seeds into a mortar and pound away (This is the best part about the recipe!)
- Preheat oven to 450 degrees. Skip step if pan roasting.
- Pat dry your chicken breast and stare at it adoringly before brushing it lightly with olive oil / spray and coating with the ground powder and salt (A pastry brush works well. Remember you want to use only 1 tsp and cover both sides)
- Cut a red onion in quarters and peel off the layers (Rings would do too), Quarter your tomato. If using Cherry tomatoes, poke at them with a fork or score them or simply skip this step.
- Pack Onion, Tomatoes and Chicken in aluminium foil and place it on a baking tray and into the preheated oven – 20 mins at 450 degrees or 30 mins at 350 degrees. If pan roasting, coat pan with oil or cooking spray – place chicken breast and veggies – Cover with lid and leave on medium heat for 10 mins without being a peeping Tom – flip chicken over and cover for another 10 mins – No peeking!
- When chicken is done, let it rest on a covered plate with its juices for 10 minutes before slicing.
Sauce – Optional:
Transfer juices from chicken, some garlic (throw the rest away or just eat the deliciously caramelised cloves!), and onion onto a skillet and reduce on medium heat. Add rice flour / corn starch to thicken if required. Drizzle over chicken before serving.
Serve with low fat yogurt / simple cucumber salad and greens
- Forgot to take pics after chicken was removed from oven <imagine facepalm smiley here>. However, I shall ask one of the monsters to review the dish.
- Jose and I will take better pictures going forward.