Omani Chicken
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 boneless chicken breasts
- 3 garlic cloves
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 2 tablespoons tomato paste
- 1 teaspoon fresh ground black pepper
- 1 teaspoon Worcestershire sauce
- extra virgin olive oil
- salt
directions
- Crush the garlic cloves, add half of the black pepper, honey, vinegar, tomato paste, and Worcestershire sauce, mix them well and then put the combination in the fridge for half an hour to allow the flavour to blend.
- Season the chicken breast with salt and the remaining crushed pepper.
- Heat a frying pan and drizzle some EVOO. When the pan is screamingly hot place the breasts on it.
- Get the mix from the fridge and wait for one of the sides of the chicken breast to whiten in colour, when that happens, flip the chicken breast and brush that with the mix. Wait for the other side to whiten, then flip and brush. Repeat the process until the mix finishes.
- Add water to the pan, wait for the water to evaporate, then check if the chicken is cooked using the knife test. Repeat this stage until the chicken is cooked.
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RECIPE SUBMITTED BY
I'm a psychotherapist who decided to start cooking creatively after years of resistance. I cook primarily vegetarian but cook with other ingredients when my family complains too much. I'm the mother of 3 sons, two of whom are grown, and I've been married since 1978. I cringe when I think back on the cooking my poor husband valliantly endured when we were first married. I collect cookbooks and frequent the thrift shops in my area for unusual finds.
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