ingredients: chicken, rice, fresh dill, half a lemon, onions, tuscan garlic spice, smoked paprika, black pepper, and sea-salt.
rub the spices into the chicken. make lemon-dill rice in one pot, and pan-fry the chicken in another pan. cook until done.
not only is it gluten/wheat-free dish (for those of you with allergies that require you to go on a cleanse of that nature aka my roommate) but it’s also so simple to make.
* really rubbing in the spices into the raw pieces of chicken versus just sprinkling it on top gives it that much more flavour.
* cutting up the chicken into smaller pieces helps it cook faster and that way, you can really make sure that it’s cooked all the way through.
* in regards to spices, usually less is more. a mix of TOO many different spices is overkill. find a few spices that work well together and keep it simple.
* fresh is always better, even though it’s not always the more convenient choice. but from chopping up garlic cloves versus using garlic paste that comes in a huge tub, to using the juice of a freshly-squeezed lemon versus that concentrated “lemon-juice” that comes in a bottle… it really makes a difference that you can taste, and is worth the extra minute of your time.