One-Pot Chicken Meal

on white plate with green rim sits cooked chicken, surrounded by carrot, potato, zucchini, capsicum, corn
  • Oil, oyster & honey-soy sauces, tsps of garlic & ginger, loaded tsp of peanut butter, half tsp of chilli.
  • Tsp of mixed herbs, half tsp of wattle spice mix, pinch of Moroccan spice mix, dusting of pepper, 1 crumbled stock cube
  • Chicken thigh on the bone (or something like that)
  • Veggies: potato, carrot, zucchini, corn.
  • Onion.
  1. First make the ‘wet’ marinade: Tip a bit of oil, plus a glug of oyster & honey-soy sauces, tsps of garlic & ginger, a loaded one of peanut butter, a half tsp of chilli into a container. Mix.
  2. Put chicken on the bone in and coat.
  3. Make dry marinade ingredients: tsp mixed herbs, half one of wattle spice, pinch of Moroccan spice, dusting of pepper, 1 crumbled stock cube.
  4. Set aside chicken mixture to rest.

  5. Wash and chop veggies & onion. Slice potato thinly.
  6. Tip dry ingredients onto chicken mix – if I was doing this step again, I’d coat the chicken better, as the dry mix ended up sticking mainly to one side which was mostly skin!
  7. Fry onion and potato for a few minutes until onion is soft – requires medium heat, as you don’t want the onion to crisp up too soon.
  8. Add marinated chicken, then add veggies and warm water.
  9. Bring to boil then simmer for about 20 mins (at least).
  10.  Check chicken to ensure it’s cooked – slice it in the centre, see if juices run clear. (If you forget this step, finish it off for two minutes in the microwave….)

Then you’re ready to serve!


… and I have to run. Final week of classes for my last full theory subjects is in full swing!

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