Servings of 2
Ingredients:
2 pieces (about 460g) chicken thigh
1 teaspoon salt
* 3 tablespoons chopped parsley
* Some finely chopped garlic
* 1 tablespoon coarsely ground black pepper
* 2 teaspoons dried herbs (oregano, rosemary, Italian parsley, etc.)
★ A little chilli pepper
1/3 (200g) purple sweet potato
1/8 (140g) pumpkin
1/2 (100g) Uzumaki beans
2 tablespoons olive oil
Moderate amount rosemary
Lemon (optional)
Instructions:
- Cut the purple yam into chunks, parboil it and put it in a colander. Cut the pumpkin and Uzumaki beets into thin slices. Make vertical incisions in the meat of the chicken at 1 cm intervals, tap it lightly with a meat tenderizer to stretch it out, sprinkle with salt and let it sit for a while.
- Use a spatula to combine the ★ ingredients and apply them firmly to the skin of the chicken.
- Pour olive oil on a compact hot plate (flat plate) and heat it with [MED]. Bake vegetables in the empty space.
- When the chicken is browned, turn it over and put the rosemary on top. Cover and cook for 4-6 minutes until the chicken is cooked.
- Place in a serving dish and garnish with lemon if desired.
