Chicken Ginger Poached in Yogurt
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 12 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breasts, (without the small fillet)
- 250 g yourt, (10%)
- 1 piece (s) ginger, the size a thumb
- 3 cloves garlic
- Black pepper from the mill
- Salt, (fleur de sel)
- Chilli flakes
- 1 lemon (s)
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the ginger and garlic. Puree both with the yogurt.
- Season with a pinch of salt, black pepper and chilli flakes.
- If necessary, parry the chicken breasts and place in a freezer bag. Pour in the marinade and mix everything well. Marinate the meat in the refrigerator overnight.
- Take out the next day and place each chicken breast on a piece of aluminum foil. Season with fleur de sel and pepper. You can add a bit of the marinade.
- Close the aluminum foil tightly in a package. To avoid soiling the oven, it is advisable to put the parcel on a plate.
- Preheat the oven to 200 degrees and cook the parcels for 30-40 minutes (depending on the size of the chicken breasts). Open the package and cut the chicken breast into slices.
- Serve with a lemon wedge.
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