I've recently acquired the much acclaimed double-sided Happy Call Pan from Korea and couldn't wait to try it out. The verdict: I loved it! The skin was crispy and the meat tender and succulent. The best part of it all, it's oil splatter free! At the end of the meal, all I needed to wash was just one pan and a plate. I used dried herbs in this recipe but if you are fortunate enough to possess the fresh stuff, do increase the amount to 1 tablespoon instead.
Serves 1
Ingredients:
1 boneless chicken leg with skin
2 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 tablespoon lemon juice
1 teaspoon sea salt
1/2 teaspoon black pepper
5 broccoli floret stalks
Method:
Pour 2 tablespoons of olive oil in a resealable bag. Add in 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, 1 tablespoon of lemon juice, 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, 2 cloves of minced garlic and mix well.
Add in the chicken leg and refigerate for at least 30 minutes.
Heat the happy call pan on the stove on medium-high heat. Add in the chicken leg skin side down. Close the pan and lock it.
Flip the pan over after 4 minutes and cook on the stove for another 3 minutes.
Remove the cooked chicken, leaving the juices behind. Add in the broccoli florets and close the pan, locking it. Flip the pan over after 1 minute and cook on the stove for another half minute. Open and serve the broccoli with the chicken.
Note: You can also cook this dish using a normal frying pan. You'll probably need 4 minutes on the skin side and another 5 minutes on the other. Do use a cover though as you'll want the juices to remain in the pan for the broccoli.
