4 chicken breasts
1 tomato, cubed (1 med. can diced tomatoes)
3 sticks celery, cubed
¼ green or yellow pepper
¼ red pepper, diced (or for the peppers you can get these by taking equivalent from frozen packaged peppers)
Handful chopped fresh parsley
Baked potato, skin on, cubed (you can use a raw potato)
Sprinkle cinnamon sugar over the top (or 1/8 teaspoon of each)
1 teaspoon ginger
Sprinkle dry minced garlic over the top liberally
2 cloves garlic
½ onion, sliced thinly** and caramelized (To caramelize, you place onion in a saucepan with onions and fry unions until brown. But you don’t have to caramelize the onion. Raw onion is fine.)
Place in a 9” X 13” foil-lined baking dish (heavy-duty foil—enough to completely wrap the chicken and seal it tightly during baking) Coat foil on the inside with cooking spray or oil. Bake dish at 400 degrees for 30 minutes. Then reduce temperature to 350F degrees and bake for 20 more minutes.
Because of the combination of garlic, cinnamon and ginger on the chicken this dish tastes Indian and mildly exotic without smacking you in the head with curry.
**Kitchen secret: every time I have a recipe which calls for onion I cut up several. Then I store them in the freezer in Ziplock bags. In each bag I put in ½ onion. I figure, why not go for the gold while I’m at it anyway?