Sprinkle the chicken on all sides with the paprika, turmeric, salt and black pepper.
2
Heat the olive oil in a large pan over medium-high heat.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3
Fry the chicken in a single layer 6–7 minutes per side, until it is golden and cooked through.
Stove
💡Chicken pieces in a single layer, left alone until the underside releases, sear and brown; in a crowded pan they release liquid and steam.
4
Transfer the chicken to a plate. In the same pan, melt the butter and fry the garlic about half a minute, until golden.
Stove
💡The garlic goes into the butter only at the end, for half a minute: garlic that browns too much turns bitter.
5
Return the chicken to the pan, drizzle the lemon juice over the top and coat it in the butter sauce.
Stove
6
Sprinkle the parsley on top and serve immediately.
391calories
40 gprotein
2 gcarbs
24 gfat
● protein 42%● carbs 3%● fat 55%
Per serving (232 g), of 4 servings
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Parsley: measured in tbsp in this recipe: 1 tbsp = 3.8 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (2) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
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