This simple stovetop chicken is flavorful, moist and forgiving. You can play with the spices and herbs so that it can be a weekly staple, but not taste the same week after week. I first learned to make this from a friend years ago using oregano as the only herb. Sometimes I use fresh rosemary or thyme from my garden, other times I will use garam masala, Chinese five spice, or some other combination that I create in my own spice cabinet. I usually serve this with a salad and a starch like rice, quinoa, or amaranth.
This dish makes great leftovers for lunch the next day.
1lb boneless skinless chicken thighs or breasts depending on your taste
3 tablespoons dried or fresh herb (chopped) (I used oregano, cumin, and ground anise seeds)
4 garlic cloves, roughly chopped
1/3 cup warm water or stock
2 tablespoons extra virgin olive oil
salt and pepper to taste
Add olive oil to the pan and turn on the flame to medium. Add garlic and chicken. Season the chicken with salt and pepper and the herbs.
Cook on a medium flame until the bottom of the chicken starts to brown in spots.
Using tongs, flip the chicken over and add 1/2 cup of water or stalk to the pan. Reduce heat to low and cover pan until chicken is cooked through, about 10 minutes depending on the thickness of the chicken.
Remove the lid, increase the heat to high, and stir the chicken around to soak up the herbs. Cook until the liquid evaporates and serve.