Middle-Eastern pan-fried chicken

This is a quick way to get your protein without any fuss. Add a quick tossed salad and good bread to complete the meal.

Time taken: 20 minutes

Serves: 4

Ingredients

1 kg boneless, skinless chicken, cut into bitesized cubes

4-6 garlic cloves, finely minced

1/2 cup fresh lemon juice

2 teaspoons fresh thyme, chopped or 1 tsp dried

1 tsp salt or to taste

1/2 tsp ground black pepper, fresh

1/3 cup olive oil

How to make it:

• Place everything except the oil in a bowl, mix well, cover and leave in the refrigerator to marinate the night before.
• When ready to cook, bring meat to room temperature.
• Place a non stick pan on the flame and heat on a low flame.
• When hot, add one tsp of oil and swirl to coat pan.
• Lay chicken pieces in the pan cover and allow to cook till one side is golden and brown speckles have appeared on it.
• Spoon marinade over it and flip over basting with the reserved marinade regularly.
• Cooking time will depend upon size of poultry pieces but do not let meat become dry.