3/4 onion, finely dicedSet oven to 400.
¼ or maybe ½ sliced onion
6 cloves garlic, minced
1” ginger, decimated by a microplane
Magical spice packet, which includes: Coriander, Chillies, Cumin, Tumeric, Fenugreek leaves, salt, black pepper, dry ginger, mustard, bay leaf, pusle, cloves, nutmeg, caraway, cinnamon, cardamom seeds, mace, asofoetida.
1 red bell pepper, sliced
1-2 Chicken breasts, rinsed, dried and then scored on the top and cut in half (hamburger style) partially, keep a little hinge
cayenne pepper (optional)
Mix diced onion, garlic, ginger, and salt in a bowl then shiatsu massage it into the chicken. Hiya! Don’t forget to rub some inside the cut that you made earlier.
Mix 1/3 to ½ of the spice packet with the juice of 1 lemon, and enough water to make a paste. Rub rub rub on the chicken. Place in a pan covered in foil. Put the bell pepper and sliced onions around inside the pan and drizzle everything with olive oil and sprinkle with cayenne pepper. Bake for 10-15 minutes. Baste the chicken with the juices. Then bake until juices run clear. For my fatty breasts, it took probably 20 minutes total baking time.
Let the breasts rest for at least 10 minutes and even after slicing, baste with the juices. It’s good to put chicken in a smaller bowl and then pour all the drippings and onion and pepper on top and to cover. Then slice and serve with basmati rice.