This quick chicken recipe was originally designed to go alongside the Asparagus and melon Tabbouleh in the vegetable section of Steenbergs recipes. It makes a fresh salad dish into a full dinner with the chicken.
serves 2
Hassleback Chicken breast with Ras al Hanut Recipe
This quick chicken recipe was originally designed to go alongside the Asparagus and melon Tabbouleh in the vegetable section of Steenbergs...
Ingredients
| 2 | chicken breasts |
| 1 teaspoon | Ras al Hanut spice blend |
| 1/3 teaspoon | organic garlic powder |
| 1/2 teaspoon | organic vegetable bouilon powder |
| 2 tablespoons | organic olive oil |
| 2 teaspoons | organic Lemon juice |
| 1/4 | slice of preserved Lemon cut very fine |
Method
- In a small dish add allthe ingredients except the chicken breast
- mix well to a paste
- Take the chicken breasts and slice widthways, but only half way through
- Put the chicken face down into the paste
- Rub the paste well into the chicken pieces and the gaps youve just cut
- lay a piece of tin foil onthe work surface
- lay a piece of greaseproof on top
- Put the chicken breasts and the remaining paste on top
- Seal the chicken gently inside the foil and greasproof
- Put in an ovenproof dish incase it leaks out while cooking
- Cook for 20-25 minutes at 180'c
- Remove from the oven and open carefully as the steam will be hot inside the foil wrap
- Serve hot with the Asparaus and melon salad or cool first and have cold
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