Easy Chicken Breast Recipes Biography
Source: (Google.com.pk)
DUCK BREASTS WITH POMEGRENATE AND MINT
This is my idea of perfect dinner party food: it's easy to make, not complicated to serve and looks - and tastes - exquisite.
Feel free to griddle or grill your duck, rather than just sear it on the hob and then roast it, but I find I make the air too smoky when it's all done on the hob.
INGREDIENTS:
4 duck breasts
200 grams rocket (or watercress or chard or mixture)
1 pomegranate
1 bunch fresh mint
METHOD:
Preheat the oven to 220°C/gas mark 7/425ºF.
Heat a flameproof, ovenproof pan on the hob, and then sear the duck breasts, skin-side down, for a minute or so over a high heat.
Turn the duck breasts over and then place in the oven for about 15 minutes.
Remove the duck breasts from the oven and sit them on a carving board while you get organized. If you want to hold them at this stage, take them out of the oven at about 13 minutes and double-wrap in foil, then let them sit till you need them.
Line a meat plate or flattish platter with the salad leaves.
Slice each duck breast very thinly on the diagonal and lay on the salad-lined dish, pouring any meat juices over them as you go.
Halve the pomegranate, and then bash out the seeds from one half to garnish the duck slices. Squeeze some of the juice from the other half - just by hand - over the duck as well.
Tear off a handful of mint leaves and then finely chop them, scattering them over the duck.
Call me Scheherazade, but I'm in my turquoise gauze veil and jewelled slippers for this one. The cinnamon and lemony yoghurt marinade gives the chicken a soft, perfumed tenderness; the saffron in the rice, itself studded with nuts and the musky breath of cardamom, is almost lit up with gold. Cook this and people will want gratefully to strew your path with rose petals for evermore.
SAFRON SCENTED CHICKEN PILAF
INGREDIENTS:
00 grams chicken breasts (cut into 2 x 1cm / ¼ inch cubes)
200 grams greek yoghurt
juice of ½ lemon
¼ teaspoon ground cinnamon
½ teaspoon saffron strands
1 litre chicken stock (made from instant bouillon concentrate)
15 grams unsalted butter
3 tablespoons groundnut oil
500 grams basmati rice
4 cardamom pods (bruised)
zest and juice of 1 lemon
50 grams cashew nuts
50 grams flaked almonds
25 grams pinenuts
4 tablespoons pistachios (shelled)
1 bunch fresh parsley (chopped)
METHOD:
Marinate the chicken pieces in the yoghurt, lemon and cinnamon for about an hour. Soak the saffron threads in the chicken stock.
Over medium heat, in a large pan with a lid, melt the butter along with 1 tablespoon oil and add the rice, stirring it to coat until glossy. Pour in the saffron and chicken stock, add the cardamom pods, lemon juice and zest and bring the pan to the boil, then clamp on a lid and turn the heat down to very low; a heat diffuser, if you've got one, would be good here. Cook like this for about 10-15 minutes, by which time the rice should have absorbed the liquid and be cooked through.
While the rice is cooking, shake the excess yoghurt marinade off the chicken using a sieve. Then fry the meat in a hot pan with the remaining spoonful or so of oil, and do this in batches so that the chicken colours rather than just pallidly stews to cookedness.
When the rice is cooked, take it off the heat and fork through the pan-bronzed chicken pieces. Toast all the nuts except the pistachios, by simply shaking them in an oil-less frying-pan over a medium heat until they colour and begin to give off their waxy scent, and then add them to the pilaf along with the chopped parsley. Pile everything on to a plate and add a fabulously green sprinkling of slivered or roughly chopped pistachios.
Additional information - for gluten free make sure the stock concentrate is gluten free.
Easy Chicken Breast Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Easy Chicken Breast Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
This is my idea of perfect dinner party food: it's easy to make, not complicated to serve and looks - and tastes - exquisite.
Feel free to griddle or grill your duck, rather than just sear it on the hob and then roast it, but I find I make the air too smoky when it's all done on the hob.
INGREDIENTS:
4 duck breasts
200 grams rocket (or watercress or chard or mixture)
1 pomegranate
1 bunch fresh mint
METHOD:
Preheat the oven to 220°C/gas mark 7/425ºF.
Heat a flameproof, ovenproof pan on the hob, and then sear the duck breasts, skin-side down, for a minute or so over a high heat.
Turn the duck breasts over and then place in the oven for about 15 minutes.
Remove the duck breasts from the oven and sit them on a carving board while you get organized. If you want to hold them at this stage, take them out of the oven at about 13 minutes and double-wrap in foil, then let them sit till you need them.
Line a meat plate or flattish platter with the salad leaves.
Slice each duck breast very thinly on the diagonal and lay on the salad-lined dish, pouring any meat juices over them as you go.
Halve the pomegranate, and then bash out the seeds from one half to garnish the duck slices. Squeeze some of the juice from the other half - just by hand - over the duck as well.
Tear off a handful of mint leaves and then finely chop them, scattering them over the duck.
Call me Scheherazade, but I'm in my turquoise gauze veil and jewelled slippers for this one. The cinnamon and lemony yoghurt marinade gives the chicken a soft, perfumed tenderness; the saffron in the rice, itself studded with nuts and the musky breath of cardamom, is almost lit up with gold. Cook this and people will want gratefully to strew your path with rose petals for evermore.
SAFRON SCENTED CHICKEN PILAF
INGREDIENTS:
00 grams chicken breasts (cut into 2 x 1cm / ¼ inch cubes)
200 grams greek yoghurt
juice of ½ lemon
¼ teaspoon ground cinnamon
½ teaspoon saffron strands
1 litre chicken stock (made from instant bouillon concentrate)
15 grams unsalted butter
3 tablespoons groundnut oil
500 grams basmati rice
4 cardamom pods (bruised)
zest and juice of 1 lemon
50 grams cashew nuts
50 grams flaked almonds
25 grams pinenuts
4 tablespoons pistachios (shelled)
1 bunch fresh parsley (chopped)
METHOD:
Marinate the chicken pieces in the yoghurt, lemon and cinnamon for about an hour. Soak the saffron threads in the chicken stock.
Over medium heat, in a large pan with a lid, melt the butter along with 1 tablespoon oil and add the rice, stirring it to coat until glossy. Pour in the saffron and chicken stock, add the cardamom pods, lemon juice and zest and bring the pan to the boil, then clamp on a lid and turn the heat down to very low; a heat diffuser, if you've got one, would be good here. Cook like this for about 10-15 minutes, by which time the rice should have absorbed the liquid and be cooked through.
While the rice is cooking, shake the excess yoghurt marinade off the chicken using a sieve. Then fry the meat in a hot pan with the remaining spoonful or so of oil, and do this in batches so that the chicken colours rather than just pallidly stews to cookedness.
When the rice is cooked, take it off the heat and fork through the pan-bronzed chicken pieces. Toast all the nuts except the pistachios, by simply shaking them in an oil-less frying-pan over a medium heat until they colour and begin to give off their waxy scent, and then add them to the pilaf along with the chopped parsley. Pile everything on to a plate and add a fabulously green sprinkling of slivered or roughly chopped pistachios.
Additional information - for gluten free make sure the stock concentrate is gluten free.
DUCK BREASTS WITH POMEGRENATE AND MINT
This is my idea of perfect dinner party food: it's easy to make, not complicated to serve and looks - and tastes - exquisite.
Feel free to griddle or grill your duck, rather than just sear it on the hob and then roast it, but I find I make the air too smoky when it's all done on the hob.
INGREDIENTS:
4 duck breasts
200 grams rocket (or watercress or chard or mixture)
1 pomegranate
1 bunch fresh mint
METHOD:
Preheat the oven to 220°C/gas mark 7/425ºF.
Heat a flameproof, ovenproof pan on the hob, and then sear the duck breasts, skin-side down, for a minute or so over a high heat.
Turn the duck breasts over and then place in the oven for about 15 minutes.
Remove the duck breasts from the oven and sit them on a carving board while you get organized. If you want to hold them at this stage, take them out of the oven at about 13 minutes and double-wrap in foil, then let them sit till you need them.
Line a meat plate or flattish platter with the salad leaves.
Slice each duck breast very thinly on the diagonal and lay on the salad-lined dish, pouring any meat juices over them as you go.
Halve the pomegranate, and then bash out the seeds from one half to garnish the duck slices. Squeeze some of the juice from the other half - just by hand - over the duck as well.
Tear off a handful of mint leaves and then finely chop them, scattering them over the duck.
Call me Scheherazade, but I'm in my turquoise gauze veil and jewelled slippers for this one. The cinnamon and lemony yoghurt marinade gives the chicken a soft, perfumed tenderness; the saffron in the rice, itself studded with nuts and the musky breath of cardamom, is almost lit up with gold. Cook this and people will want gratefully to strew your path with rose petals for evermore.
SAFRON SCENTED CHICKEN PILAF
INGREDIENTS:
00 grams chicken breasts (cut into 2 x 1cm / ¼ inch cubes)
200 grams greek yoghurt
juice of ½ lemon
¼ teaspoon ground cinnamon
½ teaspoon saffron strands
1 litre chicken stock (made from instant bouillon concentrate)
15 grams unsalted butter
3 tablespoons groundnut oil
500 grams basmati rice
4 cardamom pods (bruised)
zest and juice of 1 lemon
50 grams cashew nuts
50 grams flaked almonds
25 grams pinenuts
4 tablespoons pistachios (shelled)
1 bunch fresh parsley (chopped)
METHOD:
Marinate the chicken pieces in the yoghurt, lemon and cinnamon for about an hour. Soak the saffron threads in the chicken stock.
Over medium heat, in a large pan with a lid, melt the butter along with 1 tablespoon oil and add the rice, stirring it to coat until glossy. Pour in the saffron and chicken stock, add the cardamom pods, lemon juice and zest and bring the pan to the boil, then clamp on a lid and turn the heat down to very low; a heat diffuser, if you've got one, would be good here. Cook like this for about 10-15 minutes, by which time the rice should have absorbed the liquid and be cooked through.
While the rice is cooking, shake the excess yoghurt marinade off the chicken using a sieve. Then fry the meat in a hot pan with the remaining spoonful or so of oil, and do this in batches so that the chicken colours rather than just pallidly stews to cookedness.
When the rice is cooked, take it off the heat and fork through the pan-bronzed chicken pieces. Toast all the nuts except the pistachios, by simply shaking them in an oil-less frying-pan over a medium heat until they colour and begin to give off their waxy scent, and then add them to the pilaf along with the chopped parsley. Pile everything on to a plate and add a fabulously green sprinkling of slivered or roughly chopped pistachios.
Additional information - for gluten free make sure the stock concentrate is gluten free.
Easy Chicken Breast Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Easy Chicken Breast Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Easy Chicken Breast Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Easy Chicken Breast Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Easy Chicken Breast Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Easy Chicken Breast Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Easy Chicken Breast Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Easy Chicken Breast Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Easy Chicken Breast Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
Easy Chicken Breast Recipes for Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos
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