Recipe: Garlic Chili Chicken

I'm going to try and share recipes from time to time, so here's one that we had last night. It was kind of spicy, kind of sweet, hard to explain, but really good. If you like to use spices (and lots of garlic) in cooking, this is for you, plus, it's super easy.

I currently only cook for two, so multiply this recipe to your needs. We had plenty for two, plus leftovers for hubby the next day for lunch.

You will need:


2 boneless, skinless chicken breasts
1 whole head of garlic, roasted
1/4 teaspoon allspice*
1/4 teaspoon pepper*
1/4 teaspoon cumin*
1 1/2 teaspoon chili powder*
1 Tablespoon cider vinegar
2 teaspoon oregano
pinch of salt
1 Tablespoon olive oil


*Use more or less to your liking


Before you start you'll need to roast the garlic. Heat up your oven to 350 degrees. Cut off the top of the garlic, keeping the papery outsides on, to expose the tops of the cloves. Drizzle it with some olive oil and wrap the whole thing in tinfoil. Leave it in the oven for 45 minutes, then sit back and enjoy the aroma.


When the garlic is ready, mix all of the spices, salt, and cider vinegar in a bowl. Take your roasted garlic and squeeze all of the cloves out into the bowl. Mash together with the spices to make a paste. Cut the chicken into small strips and place in the bowl of spices, turning the chicken several times to coat.


Heat the olive oil in a frying pan over low-medium heat. Add the chicken to the saucepan and cook until done.

I added broccoli to the saucepan after the chicken was done cooking and sauteed it together for awhile. Then I served the chicken on top of a bed of whole wheat thin spaghetti- it was great!

Let me know how you like it.

Bon appetit!