Just a few days ago I realized that although this blog counts nearly seven months in the blogosphere, I have not posted any recipe that includes meat, or poultry. Do not ask me why; I don’t know. To tell you the truth in our house, we do not eat meat often. We like mostly vegetables and legumes, but occasionally we do eat meat. So I thought I will cook a recipe with chicken for you, so you don’t think that I’m a vegetarian …
So here is the first recipe with chicken. Hot, spicy chicken fillet, with lots of spices!! You can serve it with steamed vegetables, salads, rice, or whatever you want. The chicken marinates in water, salt and sugar for at least 2-3 hours to stay soft and juicy, while sugar gives a nice color while cooking. Additionally, you make a spicy oil, mixing olive oil and spices, with part of which you cook the chicken. The remaining oil is used as a dip for extra flavor.
The chicken breast is a beneficial food, low in fat, ideal for those watching their diet. It is a valuable source of protein of high biological value. If you decide to make the same recipe using chicken thighs, keep in mind that the nutritional value of the dish will be completely changed, since the thigh has twice the fat from the chicken breasts.
Preparation time: 3 hours and 30 minutes
For the chicken
- 1 ½ tablespoon sugar
- 1 ½ tablespoon salt
- 2 cups hot water
- 2 pairs of chicken breasts, cut in half, crosswise if it is too thick
For the spicy oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon caraway seeds
- ¾ teaspoon chile flakes
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic paste or 2 large cloves garlic, crushed
- ¾ cup olive oil
- 1 tablespoon balsamic vinegar
Prepare the brine
- In a bowl, mix the salt and sugar with 2 cups warm water until dissolved. Wait to cool completely.
- Put the chicken fillets in brine, cover and put the bowl in the refrigerator for 2-3 hours.
Prepare the spicy oil
- Put a small skillet, over medium heat lightly toast caraway seeds until fragrant, for about 2 minutes. Transfer into a mortar and crush them.
- In the same pan, lightly toast cumin, coriander and chile flakes for about 1 minute.
- Transfer the spices in a bowl and add cayenne pepper, garlic, olive oil and balsamic vinegar and mix well. Taste and add salt as desired.
- Mix well again before using.
- Remove the chicken from brine; wipe it with paper towels and let sit to room temperature.
- Prepare the grille to warm over medium – high heat (if you have a barbeque, even better).
- Lay the fillets on the grille and pour over them 2 tablespoons of the spicy oil.
- Grill the chicken until it gets a brown-red color on both sides.
- Transfer the chicken to a cutting board and cut into strips crosswise.
- Serve with the remaining spicy oil.
Prepare your favorite salad and enjoy it!!
Nutritional Facts per Serving
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