Serves 2.
Ingredients:
4 organic chicken breasts
(Asian Marinade)
4-5 tablespoons tamari sauce
juice of two limes
1 bunch of coriander
4 cloves of garlic
1 shallot
rapeseed oil
Mediterranean Marinade
2 sprigs of rosemary
3 tbsp fresh thyme
handful of sage
juice of two lemons
1 tbsp salt
4 cloves of garlic
1 shallot
rapeseed oil
Choose the marinade and blend the above (besides the chicken) in a bullet. Leave the chicken to marinate in the fridge for a minimum of 30 minutes, but best at a few hours in a large plastic bag. Often there is a backside piece of breast that is removable. I suggest pulling this from the main chicken breast and cooking separately, otherwise it will overcook and go chewy, and this is the most delicate and delicious part.
Remove the chicken from the marinade and set aside. Heat a skillet with about 5 tbsp of rapeseed until very hot. Put the chicken in the pan, flat side down first, and cook for about 2/3 minutes. Season with a pinch of slat and pepper over each piece, one side only when in the pan. Flip over and rotate around the pan. After two more minutes, reduce the heat to medium low. Let the chicken cook 2 minutes and then flip and rotate around the pan. The idea is that the pan is hottest where there is no chicken, so you keep putting it in the hottest spot to get it crispy. Check the temperature. The temperature should be about 45 C, or keep doing this process until it is. Take it out of the pan and let it rest, more or less the same amount of time you had it in the pan. After about two minutes of resting, slice off the corner bits of the breast, as these will have cooked. If you had peeled off the smaller bits off the breast, these will have cooked through as well, and you will want to slice them now. If you don’t slice the breast when it is ready, it will continue to cook and then over cook.
Heat the pan to medium. Add more rapeseed if needed. The pan should not be to dry or the chicken will burn. Put the chicken back in the pan, and cook with the same method. Remove from pan at 60 C. Let it rest until it reaches 65 C, then slice lengthwise.
The tamari serves as the seasoning here, so no salt is required if doing the Asian Marinade.
