1maggi or chicken bouillon cube, dissolved in 1/2 cup hot water
1tspseven spice or all spice powder
1/4tsp black pepper
6chicken breasts, cleaned and sliced lengthwise in half
8garlic cloves, whole and peeled
Heat oven to 200 C (390 F).
Heat 1 tablespoon of the vegetable oil in a large skillet set over medium high heat, then fry the potato slices in batches, 3-4 minutes each side until potatoes are cooked through and golden brown. Add the second tbsp of vegetable oil before frying the next batch of potatoes. Set potatoes aside.
Prepare the sauce by mixing together the lemon juice, crushed garlic, chicken stock cube dissolved in water, olive oil, seven spice, salt and pepper.
Layer the chicken breasts in an oven proof baking dish. Pour half the sauce mixture on top and using your hands evenly coat the chicken with the sauce.
Scatter in a handful of peeled garlic cloves over the chicken, then place the potato slices evenly on top.
Add the remaining half of the sauce, pouring it evenly on the top of the potatoes. Wrap dish tightly in aluminum foil, and place in oven for 30 minutes. After 30 minutes, remove foil and either bake for an additional 5-10 minutes, or if the potatoes need some color, broil for 3-4 minutes until golden brown.
You can use skin on chicken breasts, chicken thighs, or chicken with bone, just adjust cooking time accordingly.