Lemon and Rosemary Sautéed Chicken with Chilli Fried Potatoes

Lemon and rosemary are too of my favourite food aromas and flavours. While the freshness of lemon adds instant excitement to an otherwise bland cuisine, rosemary adds a forest like aroma and mystery of flavour to the dish.

Unlike many other herbs, rosemary loses little of its flavour when dried. As rosemary is not a local herb for me, therefore I always keep the dried one to add to my chicken, fish, soups and chutneys.If you have access to fresh rosemary, you can use that.

There are very few ingredients in this recipe but they compliment each other in a big way. Chilli Fried Potatoes provide a perfect backdrop for the succulent chicken pieces.
A quick, comfort food is ready, just grab a fork and enjoy!

1/2 kg boneless chicken, bite size cubes
4 tablespoons lemon juice
1 tablespoon dried rosemary
1 teaspoon salt or to taste
1 teaspoon black pepper
2 tablespoon olive oil or butter

Marinate chicken cubes in lemon juice, salt, pepper and rosemary for 20 minutes.

Heat 2 tablespoons oil in a pan on medium low heat. Add chicken pieces to it and sauté till golden on all sides. Add 1/4 cup water, cover the pan, reduce heat and let simmer for 5-7 minutes or till the chicken cubes are done.

Uncover, raise heat to medium and sauté for 2-3 minutes.
Remove from heat, serve over a bed of Chilli Fried Potatoes.

While chicken marinates, we can prepare the potatoes.
Add oil in a large frying pan, add onions and fry till translucent.
Add cumin seeds, sauté a few seconds, add potato cubes and stir to coat them with oil.

Cover the pan and reduce heat to low, cook for 20-25 minutes or until the potatoes are tender. Shake the pan frequently to prevent sticking.

When potatoes are done, push them to the side of the pan. Add chilli paste or flakes. Stir to mix everything and cook over medium high heat till the potatoes are golden.

Season with salt and fresh or dried herbs of your choice.