It all started as usual. On Sunday I  woke up a little late. I dont go to work on Sundays(suprisingly so, as a chef) had my breakfast and prepared myself for the day out . As usual, Sundays is a Family  Merry  day for most people season all over .At the coast, (where I reside) people rush to the beach after church so did i. My friend runs a resort along one of the beaches and whenever i get there the story is ‘Getting in the kitchen’ This time I got in the kitchen to my surprise the resident chef had run out of stock on many ingredients , What I could lay my eyes on was barely  an empty  Chefs larder.  But however  I grabbed  that chicken,deboned  and took a breast, looked under the fridge shelf, got some local greens (mkunde)  and Potatoes to  complement the meal .And thats how it went down.. 
COLLECTING THE INGREDIENTS:

2 chicken breast

2 medium potatoes, peeled. 

I tsp chilli powder /Spanish paprika

2 tbs butter

1 bunch mkunde (black eyed pea plastic nt leaves) nicely picked and washed. 

1 tomato 

1 medium red onion 

4-5 tbsp olive oil

 2 cloves garlic, crushed

 3 sprigs rosemary

 Juice of 1 lemon

 1 lemon, cut into wedges 

Oil for frying (The potatoes) 

 Salt and pepper 

THE PROCESS:

1. Put the  breast on a chopping board, open out the chicken breast , then  flatten them out using the heel of your hand. Combine oil, garlic, rosemary and lemon juice to make the marinade. Place the breast  in a shallow bowl and rub them all over with the marinade. Cover with cling film and marinate in the fridge for at least 30 minutes. 

2. Preheat the griddle  or oven to 230C (gas mark 8). 

Place the breast in single layers on the grill .Grill for about 20 minutes  one side  till done and turn over the other side until cooked through and browned .

Set Aside

The chilli lemon sauce (sauce pousin) ;

3.On the burner,get your Pan or wok, put the butter, let it melt till it stops sizzling. 

 Add Spanish paprika for a mild sauce or chili powder for a hot sauce, stir and mix well . Add few drops of lemon juice(or juice from half a a lemon, put aside. 

Mkunde (Leafy Vegetables) 

5. Heat the oil in a Wok

6. Add the Diced tomatoes  Onions and garlic and stir well.

7. Add few pinches of salt and water . add the greens, stir for 2minutes and transfer the vegetables in a bowl to await plating. 

 Potatoes prep. 

9.Peel potatoes and cut them into 1/4inch slices. Then cut the slices into 1/4inch sticks. Drop them into cold water to prevent from discoloring till ready to fry. 

11.Fry the potatoes  till golden brown and crisp, remove. 

THE PLATE:

Serve starting with your greens, Top with chicken and finish with the potatoes. Finally drizzle some sauce. 

End.. 

Bon Appetit!