I was trying to come up with an extremely light sauce and my eyes fell on a half cut tomato left over from breakfast. A quick idea that turned out brilliantly colorful and very healthy.
- A pair Chicken legs and thighs.
- 3-4 Tomatoes, finely diced.
- Broccoli florets.
- Coarsely ground Black Pepper. As much as you like. Then add some more.
Pat the chicken dry and let it sit covered with pepper and salt. Its best to use a salt shaker so that the salt is well distributed and not in excess.
Soak the broccoli florets in salt water for at least 10 minutes.
Get a heavy bottom pan to high heat. Place the chicken on top and do not move it around. Let it cook on high heat for about 5 minutes and then reduce to medium.
Using tongs, carefully check if the chicken can be lifted up. Do not use excessive force. When its free, flip it over, sprinkle some more pepper and cook for another 10 minutes.
If the pan is large, then move chicken to one side. If its small, remove the chicken into a plate. Spread out the tomatoes on the pan. Place chicken and broccoli on top of the tomatoes. Cover and cook for about 20 minutes or the chicken is fully cooked.