Summary

Ingredients

• 500 g chicken breast fillet (s) or turkey breast
• 250 ml buttermilk
• 0.5 ½ small onion (s), chopped
• 2 cloves garlic, pressed through
• 1 teaspoon, heaped salt
• 1 teaspoon, heaped sugar
• 0.25 teaspoon ¼ cumin, to taste up to 1
• 0.5 teaspoon ½ black pepper

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Instructions

1. Mix all ingredients, except for the meat, in a large bowl and stir until the salt and sugar have dissolved.
2. Cut the meat into bite-sized pieces and add to the bowl for the marinade. Using clean hands or a spoon, mix the meat with the marinade until it is well coated.
3. Cover the bowl and let it rest in the refrigerator for 8-24 hours.
4. Rinse the meat very briefly before roasting to remove onion and garlic pieces. I usually only pour it briefly over a sieve to let the buttermilk run off, but fry the onion pieces with it.
5. Then fry the meat in a little oil over high heat. I use a pan that does not require oil due to its non-stick coating.
6. The meat is very tasty and a real all-rounder. Whether with a simple mixed salad or a baked potato with sour creame - it has always sparked enthusiasm up to now.