Slow Cooked Roast Chicken and Kale

Poultry Recipes, Slow Cooking, Vegetable Recipes
Cooked with onions, coconut milk, and spices

Cooked with onions, coconut milk, and spices

Slow Cooked Roast Chicken and Kale Kale in Chicken Broth

When hunger and inspiration come together, delicious dishes appear. That was the case for me today. I had some chicken thighs, kale, and onions in the fridge, along with coconut milk. Added some spices: ginger powder, turmeric powder, coriander powder, salt, pepper, and lemongrass, and put them all in a slow cooker.  Left it on high for about four hours and let the magic happened. The sweet smell of coconut milk mixed onions, lemongrass, and kale made the chicken so aromatic. The meat was so tender and melted in the mouth. And the kale tasted so rich for being cooked with all of the spices and juices from the chicken. I separated the chicken and kale at the end. I also wanted to add some golden color on the chicken so I put it in the oven to broil for five minutes (this last part is completely optional).

Recently, a friend had recommended a slow cooker to me. She said that it has freed her from standing for a long time in front of the stove while cooking, which allowed her to tend to other things. Curiosity and the need to tend to other things (while still wanting to cook too), drove me to Target to get a small slow cooker :D. The results have been promising. So I will keep on trying different things in my slow cooker.

Here’s how I did the two dishes:


  • 6 chicken thighs
  • 3 small onions (chopped)
  • 1 small cut of lemongrass
  • 1 cup of coconut milk
  • 1 bunch of kale (only used the leaves, no stem)
  • 1 teaspoon of ginger powder
  • 1 teaspoon of  turmeric powder
  • 1 tablespoon of coriander powder
  • salt
  • pepper


  • Placed the chicken in the slow cooker pot
  • Poured the coconut milk
  • Added the onion, lemongrass, and spices
  • Mix them by hands
  • Put kale on the top and covered the pot
  • Set the cooker on high and left it for about four hours (I mixed everything again while it was cooking).
  • Once they were all done cooking, I separated the chicken and kale
  • Placed the chicken on an oven-safe plate and let them broil in the oven for five minutes. I wanted that roasting golden color on the chicken (optional)
  • Placed the kale on a deep dishware so I could serve a little bit of the broth with it
  • I used the remaining broth to cook tofu. Just put the broth in a pot on a stove, medium heat, added firm tofu that I diced, let it simmer for a bit and ta…da…another dish!

Wishing all of you a good week!

Eat well and be well

Stuffing Bell Peppers with Leftover Chicken Cutlets and Stir-Fry Tofu and Vegetables

Baking, Poultry Recipes, Vegetable Recipes

I wonder if more people cook at home these days. With a plethora of cooking blogs, books, and TV channel and programs that we have, do you think they attract more people to cooking? Convert cooking non-believers into aficionados? Raise an interest in trying different recipes, maybe?

Chicken, Tofu, Vegetable Stuffed Bell Peppers by Tiny Chili Pepper

I won’t lie, cooking takes a lot of time and energy. We all know that it starts WAY before the actual cooking itself, right? Planning a meal, coming up with an idea for a menu, (in my case, it just means asking myself, “What should I cook tonight?”) is the hard part for me. Once I figure it out though, things just seem to happen— almost like moving on an automated-pilot mode. So in my situation, inspiration matters. Hence the collection of cook books, the email subscription to cooking blogs, the food talks with friends and family, and the occasional tune in to cooking programs on TV. I am thankful for the existence of this recipe universe that I have.

Stuffed Bell Pepper with Chicken, Tofu, Vegetables, Breadcrumbs by TCP

Speaking of recipe idea, I came across a good one the other day: Stuffed Bell Pepper by Giada De Laurentiis. In this recipe, she stuffed the peppers with eggplants, olives, capers, and tofu. Tofu! Ha! An idea appeared. I happened to have made stir-fry tofu with broccoli and green peas the previous day. Got some baked chicken cutlets too. (At this point, the tofu and vegetables have absorbed all of the flavors: garlic, soy sauce, fish sauce, and sesame oil). So I decided to combine the two leftovers, pulse slightly in a food processor, add a little bit of a good salsa sauce, stuff it into roasted bell peppers, and add some breadcrumbs on top. Yum! Such a nice way to use up all of my leftovers.

Here’s how I did my Chicken, Tofu, and Vegetables Stuffed Bell Pepper:

For the Stir-Fry Tofu and Vegetables:

  • 1 extra firm tofu (pressed to drain and then cut into squares with ½ inch thickness). I found out later that the tofu bound the stuffing together nicely. It’s pretty great!
  • 2 cups of broccoli (cut into bite size)
  • 1 cup of green peas
  • 1 tablespoon of sesame oil
  • ¼ cup of soy sauce
  • ½ cup of water
  • 1 tablespoon of fish sauce (optional)
  • 1 tablespoon of sweet soy sauce (optional)
  • 4 garlic (chopped)
  • 4 Thai peppers (chopped)
  • Salt
  • Pepper

I cooked the garlic and peppers in sesame oil for two minutes. Then I added soy sauce, fish sauce, peas, broccoli, water, salt, and pepper. Covered the pan with a lid for three to five minutes. Once the sauce started to simmer, I arranged my tofu slices in the pan to make sure that they could absorb the sauce on the bottom of the pan. Covered the pan again and let it cook for another five minutes.

For the chicken cutlet: see Mark Bittman’s recipe here. (I used chicken breast, olive oil, a little bit of dijon mustard, breadcrumbs, and baked for 15 minutes.)

Stuffing the Bell Peppers:

  • 3 red bell peppers (halved and cored)
  • Drizzled with olive oil
  • Roasted for 30 minutes in the oven at 400 degrees Fahrenheit
  • Combined chicken cutlets and tofu with vegetables, pulsed very slightly in a food processor, added a good salsa sauce (optional, I wanted to add a little bit of spicy tomato and pepper taste in the stuffing), scooped into the bell peppers, sprinkled breadcrumbs, and broil for 2 minutes. (Might want to move the oven rack down, further from the broiler before starting. My topping was a bit burnt there, oops…Still very good though!).

Hope you like it and thanks for stopping by!

Chicken in Sesame, Ginger, and Garlic Soup

Poultry Recipes, Soup

Chicken in Sesame, Ginger, and Garlic Soup by Tiny Chili Pepper


The temperature keeps dropping in this part of the world. Looks like the cold days are really here to stay, at least for a while. Tis the perfect time for…warm soup!

Many years ago, back in college days, a good friend taught me how to do Hainan chicken rice. I remembered the fantastic fragrance that came from the dish. Sesame oil, ginger slices, and garlic infused the soup and the chicken. My friend also tossed the rice grains with a little bit of sesame oil and oyster sauce in a pan before cooking it. Ah, so wonderful!

Inspired by that memory, I recently made something similar: chicken in sesame, ginger, and garlic soup. I served it with jasmine rice, scallions, and a little bit of chili flakes on a bitter cold night. The heat from the soup, the ginger, and the spicy chili flakes warmed me right up. I think I might make it again real soon.

Here’s my easy version:

Serve 2:


  • 2 chicken breasts and 2 thighs with bones and skin (change it up according to your preference)
  • 1—1 ½ inches of fresh ginger (peeled and chopped). Fresh ginger, not powder, is one of the keys here, folks.
  • 2—3 Thai peppers (chopped), if using
  • 4 garlic (chopped)
  • 1 tablespoon of sesame oil. Sesame oil is the other key ingredient in this recipe. Trust me 😉
  • Salt
  • Pepper
  • 1 bunch of scallions (minus the root part, chopped)
  • Water


  • Heat up a medium pot over medium heat
  • Add oil, ginger, peppers, and garlic. Let them cook for a minute or two.
  • Add the chicken and water. Make sure that the chicken is submerged.
  • Add salt and a little bit of pepper.
  • Cook for 30 minutes or so until the chicken is cooked through. Taste the soup and adjust.
  • Reduce the heat to low. Take the chicken out and shred them using two forks. Discard the bones.
  • Return the meat into the soup and let it sit for about 10 minutes to absorb more flavors.
  • Serve hot with chopped scallions and rice.

Hope you like it!

Have a great weekend, all.

For Maria

Chicken Satay with Walnut Sauce

Poultry Recipes

Chicken Satay w Walnut Sauce by Tiny Chili Pepper 1

Grilling on skewers seems like a universal way to cook meat, don’t you think? Most citizens of the world probably have their own versions and names for it. Still, it’s the same delicious idea :). Indonesians (and some of our South East Asian neighbors) call this method as sate or satay. As a popular street food in the country, satay comes in different variation depending on the region. In my hometown, chicken satay with peanut sauce seems to be consistently in demand. One common scene close to dinner hours would be seeing a satay vendor push his cart on residential streets while calling out, “Teee…Sate.” Someone would usually shout back from their porch, “Satay man, come.” The vendor would stop in front of that house and start grilling. With a traditional bamboo fan on one hand, he’d fan the charcoal grill on his cart and turn and adjust the satay, to make sure they’re cooked properly, with the other hand. A wonderful aroma would fill the air. Once the satay is done, he’d start mixing the peanut sauce, shallots, sweet soy sauce, and chili paste and place the satay on top of it. I loved watching this “performance” when I was little.

by Tiny Chili Pepper

I think what makes chicken satay so special would be the sauce. That nutty, sweet, savory, and tangy flavors…all in perfect harmony. Inspired by a recent cookout at a friend’s house, I decided to make my version of chicken satay this week. I’ve made peanut sauce before but this time I used the raw walnuts that I had at home. So here it goes:

For the chicken satay, we’ll need:

  • 5-10 skewers (soaked in water for 15 minutes)
  • 2-3 boneless and skinless chicken breasts (get the smaller size). You could also use boneless and skinless chicken thighs. Cut into strips (same size) to make them skewer-friendly.
  • 2 tablespoon of extra virgin olive oil
  • Salt
  • Pepper
  • Coriander powder
  • Ginger powder
  • Lime juice from ½ lime

Walnut sauce:

  • 1 cup of raw walnuts
  • 3 shallots
  • 4 garlic
  • 3 cayenne peppers
  • Lime zest from 1 lime
  • Lime juice from ½ lime
  • Salt
  • 2 tablespoon of sweet soy sauce (substitute with: a mix of 1 tablespoon of light soy sauce and 1 tablespoon of honey)


  • Marinade the chicken strips with olive oil, lime juice, a pinch of salt and pepper, and a dash of coriander and ginger powder. Set them aside for 10-15 minutes.
  • In a food processor, mix: walnuts, shallots, garlic, peppers, salt, lime zest, and lime juice.
  • Heat up a non-stick pan and cook the walnut mixture for two or three minutes until it starts to brown.
  • In a bowl, mix the cooked walnut blend with the sweet soy sauce. Taste and adjust accordingly. I like to add thinly sliced shallots to the sauce at the end.
  • Thread the chicken meat onto the skewers.
  • Fire up the grill and cook them thoroughly (mine went for about 5 minutes on each side).
  • On a serving plate, set the chicken satay and drizzle with the walnut sauce.

with Mango Sambal by Tiny Chili Pepper

Great to serve with rice or grilled corn or just by itself. I served mine with  mango sambal and rice. A nice dinner-for-two out on our little patio 🙂

Have a great day and thanks for coming!

Spicy Shredded Chicken

Poultry Recipes

Spicy Shredded Chicken by Harini

(My version of Ayam Suwir. Origin: Bali)

Another big hit at home: tender, juicy, flavorful shredded chicken, covered in a mixture of cooked chili peppers. There’s heat, spices, but also a hint of sweetness from the cooked peppers, shallots, and garlic. Very exciting for the palate, that’s for sure. I learned about this dish from a friend from Bali many years ago and have been a fan ever since.

Like many of you cooking enthusiasts out there, I adjust recipes to suit my taste preference. Here’s a version that I am very pleased with, for now ;).

Note: Some prefer to boil the chicken with spices until it is cooked, then shred, and mix it with the blended and cooked chili peppers mixture. I, however, find that when boiled, the chicken gets to be a bit too dry. So what I do is I marinate the chicken overnight or half a day, roast it in the oven, shred, and mix with the peppers.

Serve 3-4

Ingredient list:

For the roast chicken:

  • 5-6 chicken thighs, bone-in and skin-on (chicken breast would work too)
  • 4 shallots
  • 4 garlic
  • 3 keffir lime leaves (could be substituted with lime zest from 2 limes)
  • 1 lemon grass (could be substituted with lemon zest from 1 lemon)
  • 1 inch of galanga root
  • 2 teaspoons of coriander powder
  • ½ teaspoon of turmeric powder
  • ½ teaspoon of ginger powder
  • Salt

For the chili pepper mixture:

  • 1 red bell pepper
  • 4 Thai peppers (also called Bird’s eye chili). Please adjust to your spicy-tolerance level.
  • 3 shallots
  • 3 garlic
  • Salt
  • 1 tablespoon of vegetable or canola oil

Steps in preparing the chicken:

  • Fill up 1/3 of a medium/large pot with water
  • Chop in a food processor: shallots, garlic, and keffir lime leaves. Add them into the pot of water along with lemon grass, galanga root, coriander, turmeric, ginger powder, and salt to create the marinade for the chicken.
  • Bring the marinade liquid to a boil and remove from the heat.
  • Add the chicken into the marinade liquid, cover with a lid, and let it cool down before moving it to the fridge (marinate for half a day or overnight).

After the marinating is done, place the chicken on an oven tray, heat up the oven to 400 degree F, and roast it for 30-40 minutes (until it reaches 165 degrees F). Once the chicken is cooked, let it cool down, and shred it using a fork. Remove the bones.

While the chicken is roasting, prepare the chili pepper mixture:

  • Chop in food processor: bell pepper, Thai (Bird’s eye) peppers, shallots, and garlic.
  • Heat up a medium pan and add vegetable oil (over medium heat)
  • Add the pepper, shallot, and garlic mixture into the pan and let it cook for 6-8 minutes or until the moisture evaporates.
  • Remove from the heat.
  • Add and mix the shredded chicken

Shredded chicken mixed in chili peppers

Serve with jasmine rice and a side of stir-fried cabbage with green onions. Why cabbage? I think cabbage is naturally sweet therefore a great neutralizer for my spicy chicken. I chop up 1-2 garlic, 2 green onions, ½ of cabbage. I cook the garlic and green onions with a little bit of vegetable oil and add the chopped cabbage. I add a little bit of water to help the cabbage cook faster, sprinkle a little bit of salt, cover the pan with a lid, and let it cook for 5 minutes or until the vegetable wilt. Remove excess water before serving. (Optional: scrambled eggs make a nice addition to the cabbage dish too.)

Stir-fry cabbage by Harini

Hope you like it!

Have a great week, everyone. Thanks for reading.

Baked Potato Patties

Appetizer, Baking, Poultry Recipes

Inspired by the Indonesian perkedel daging (potato ground beef patties) and Puerto Rican pastelón, I created these baked potato patties with ground turkey, bell pepper, chili pepper, cilantro and onion. Ha! Yes, I got a little creative 🙂 The result? Savory little goodness that made a wonderful appetizer!

Hope you like it!

Fresh out of the oven

We need:

  • 3 Russet potatoes (peeled and diced)
  • 1/2 pound of ground turkey meat
  • 1 bell pepper (chopped)
  • 3-4 garlic
  • 3 hot finger peppers
  • 1/2 of sweet onion
  • 1/2 cup of cilantro (chopped). If you’re not a fan of cilantro, you could substitute with either parsley or green onions.
  • One tablespoon of vegetable oil
  • One egg
  • Salt
  • Pepper


  • Preheat the oven to 400 degrees Fahrenheit
  • In a medium pot, cover the potatoes with water, add a little salt, and boil until fork tender (for me it took about 30-40 minutes)
  • Mix and chop the bell pepper, garlic, hot fingers, and sweet onion in a food processor
  • Heat up a medium pan and add one tablespoon of vegetable oil
  • Cook the peppers-garlic-onion mixture for a little bit until the moisture evaporates
  • Add the ground turkey and cook until it is well done. Set aside.
  • After the potatoes are done cooking, remove from water, and mash them well
  • Add the egg into the mashed potatoes and mix them together
  • Mix the mashed potatoes with the meat, chopped cilantro, and using both hands create 15-18 patties
  • Spray a baking tray with either olive oil or vegetable oil
  • Place the patties on the tray, brush the top of the patties with a little bit of vegetable or olive oil, and bake for 15-20 minutes until they turn golden light brown in color

Baked Potato Patties Baked Potato Patties 2

Going Puerto Rican with Pastelón: Plantain, Ground Turkey, and Cheese

Appetizer, Baking, Poultry Recipes


Plantain topped with ground turkey and mozzarella

Plantain topped with ground turkey and mozzarella

One of the perks of having friends from different cultures is the exposure to many delicious dishes. Zulma, a dear friend of mine, has successfully introduced me to Puerto Rican’s mofongo, tostones, and pastelón. (Mofongo and tostones are my must-eat whenever I visit the island.) A few days ago, over the phone, Zulma told me that she was making pastelón for dinner. Feeling intrigued, I used her recipe as guidance in making one myself. Usually described as “plantain lasagna”, the dish offers a good combination of sweet and savory. The plantain gives out a sweet taste while the ground turkey, cooked with onion, garlic, peppers, and cilantro, makes a fantastic meaty topping. And of course, the melted mozzarella sealed everything nicely. Buen Provecho!

Here’s my version, with a little twist 😉
We’ll need:

  • 4 ripe plantains (Per Zulma’s recommendation, I got the yellow ones with black patches all over the skin and with sweet aroma.)
  • ½ pound of ground turkey (Usually made with ground pork or beef)
  • ½ of sweet onions (chopped)
  • 3 garlic (chopped)
  • ½ cup of chopped cilantro (Zulma’s recipe calls for long coriander leaves but I couldn’t find them so I went with cilantro)
  • 1 red bell pepper (chopped)
  • 3-4 hot finger peppers (chopped). This is totally optional. (I made mine spicy, of course :))
  • 1 or 2 cups of shredded mozzarella cheese



  • Fill a medium pot with water and bring to boil
  • Cut the peeled plantains in the middle
  • Boil the plantains for 15-20 minutes
  • Once cooked, remove, and let them cool down before slicing them lengthwise
  • Preheat oven to 375 degrees F
  • Place the sliced plantains on a baking dish that has been sprayed with vegetable or olive oil
  • On the stove top, heat a medium pan with a tablespoon with vegetable oil. Cook the onion, garlic, and bell and hot peppers for two minutes. Add ground turkey, salt, and black pepper. Combine and cook well.
  • Cover the sliced plantain with the meat, top with shredded cheese, and place it in the oven for 10-12 minutes until the cheese is melted.
  • Remove from the oven and let it cool down for a bit before serving

My special thanks to Zulma

Easy Summer/Picnic Menu: Chicken Salad Sandwich with Basil Pesto

Basil Pesto, Poultry Recipes, Sandwiches

Freshly made basil pesto is heavenly. I learned about the sauce through a food talk with a friend a long time ago and I’ve been hooked ever since! Basil really liven things up. Not to mention the fragrance…oh so delightful. I have them growing in a container outside of our apartment this summer. So I’ve been able to use them a lot for pesto, on pizza, and on tomato salad. Yumm!

Anyway, one time last month I picked a bunch of basil leaves and made pesto sauce. Then I mixed it with roasted chicken breast and made sandwiches out of the delicious combination. I packed them up along with another type of chicken salad sandwich with mayo, chives, and celery and brought them for lunch on our hiking trip. The pesto sauce, with that fantastic aroma of basil, crunchy pine nuts, Parmesan cheese, olive oil, and garlic, wrapped the roasted chicken so well. Super easy to make and packed with great flavors. Now that’s a great combination 🙂

What we’ll need:

  • 1 pound of thick-cut roasted chicken breast meat from the deli section. (Next time I will roast bone-in and skin-on chicken in the oven, like this recipe. I was rushing to pack for the trip since I had miscalculated my schedule that day. Hence the deli alternative to create the sandwich at the time. It worked really well though!

Chop and mix in a food processor:

  • Two handful of fresh basil leaves (maybe close to two cups)
  • 3-4 garlic cloves
  • A tablespoon of pine nuts  (I’ve read that walnuts work fine too)
  • 1/4 cup of Parmesan/Asiago cheese
  • 1/4 cup of olive oil
  • Salt and pepper


  • Dice the roasted chicken
  • In a large bowl, mix basil pesto sauce with the chicken
  • Serve with Italian or Pumpernickel bread

Roast Chicken with Turmeric and Spices

Poultry Recipes

The quest to have a collection of easy and flavorful roast chicken recipes continues.

I definitely have been on a roast chicken kick lately. I love the crispy exterior, but tender interior, and flavorful roast chicken. Now, the goal is to have a few different versions. So I play with the seasonings each time I roast. Last month I did a dry-rub with rosemary and thyme. This time, I’ll do a wet-rub with turmeric and other spices!

My recipe below is inspired by a traditional Javanese yellow fried chicken or ayam goreng kuning (the yellow coloring comes from turmeric). When you travel to Java Island, this is the kind of fried chicken you’d find at local restaurants. The chicken tend to be much smaller, so flavorful and aromatic, crispy on the outside but so tender in the inside. It is usually served with white rice, some green vegetables, and chilies. I am a huge fan!

For my version though, I opt out of frying and choose to roast instead. I find roasting to be a lot “friendlier” than frying on many levels. With roasting, I get to just place the chicken in the oven, set the timer, and leave it alone for a while. Also, I would not have to deal with the oil splattering onto my skin, my clothes, and my whole kitchen. Less mess, less stress. Most importantly, roasting does the job. The chicken comes out with that beautiful golden color and the crispy and tender texture that I expect.

So here’s how we do it. We will need:

  • A whole chicken (cut up into 12 pieces—I like smaller cuts)
  • 5 shallots (chopped)
  • 1 tablespoon of minced garlic
  • 1 tablespoon of coriander powder
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of ginger powder
  • Salt
  • Black pepper
  • An inch of galangal root (smashed)
  • One lemongrass (the white part only, smashed)
  • You may substitute the galangal root and lemongrass with lemon zest and juice from two lemons.


  • In a large and deep cooking pan, boil 3 cups of water, and then turn the heat off.
  • Add all of the spices into the water and mix it well. Let it cool down. Taste and add salt if necessary.
  • Place the chicken into the spice mixture.
  • Once the liquid is cool enough, using your clean hands, rub the chicken with the spice mixture. Make sure that the chicken is well coated. (Would be good if the chicken is submerged.)
  • Cover with a lid and store in the fridge overnight or at least half a day.


  • Preheat oven to 400 degrees F.
  • Place chicken on an oven rack set on top of a tray (to collect the juices)
  • Cook for 40-45 minutes (until chicken temperature reaches 165 degrees F).
  • For golden color on the outer part, I turn on the broiler and let the chicken brown for 2-5 minutes. To avoid charring, leave the oven door slightly ajar (a couple of inches) and please don’t wander off too far 🙂
  • Serve with rice

Serve 4 generously

Easy Dry-Rub Roasted Chicken

Poultry Recipes

Inspired by the delicious main course at Chicken Hut in Chicago, I went on a quest to make my own flavorful and juicy chicken. Since I don’t have the proper grill that produces great char-broiled chicken like the hut does, I settle with oven roasting.

On this quest, I am also learning, from this one easy recipe, that a good dry-rub made of spices and herb make a big difference in the flavor of roasted chicken. Generosity in seasoning matters too.

So here’s one result from the quest. This time, I went with herb-based dry rub for the chicken and a parsley salsa for dipping. The chicken came out of the oven with this beautiful golden color, crispy exterior, tender and juicy meat, and a wonderful fragrant.

For the roasted chicken, we will need:

  • A whole cut up chicken (that I cut up more into a total of 12 smaller pieces).
  • Salt
  • Pepper
  • 2 teaspoon of chili pepper powder
  • 2  teaspoon of ginger powder
  • 2  teaspoon of coriander powder
  • Lemon zest from 1 lemon
  • Olive oil
  • A pinch of dried rosemary (optional)
  • 1 thyme sprigs

For the salsa (dipping sauce):

  • 2 medium tomatoes (diced)
  • 2 Thai or cayenne peppers (chopped)
  • A handful of chopped parsley
  • Lemon juice from 1 lemon
  • ½ chopped sweet onion


  • Preheat the oven to 400 degrees F.
  • Place the 12 pieces of chicken on a large oven tray.
  • Drizzle olive oil (lightly) on the chicken and then coat them evenly.
  • Season generously with salt, pepper, chili pepper powder, ginger, coriander, and lemon zest.
  • Sprinkle a pinch of dried rosemary and place the thyme sprigs on the chicken.
  • Make sure that both sides of the chicken are well coated with the seasonings.
  • Arrange so that the skin side faces up.
  • Roast for 40-45 minutes (until the chicken temperature reaches 162 degrees F).
  • Dump the juice, remove the sprigs, and let the chicken cool down for 5 minutes before serving.

Note: Next time I’ll try seasoning the chicken a day before I cook them (and leave them wrapped in the fridge).

For the salsa:

  • While the chicken is roasting, heat up a small pot over medium heat.
  • Place the tomatoes and let them cook for a few minutes until they become soft and juicy.
  • Add the lemon juice.
  • Mix the onions, peppers, and parsley.
  • Turn off the heat and serve on a bowl.

Serve with these red potatoes and baguettes:

(Click on the image for recipe)