The chicken in yogurt, roasted on the grill, and carrots with cardamon

The chicken in yogurt, roasted on the grill, and carrots with cardamon

 

Cooking time

2 h 30 min

Servings

2

The complexity of cooking

Average

INGREDIENTS

• chicken breast without skin and bones – 2 pieces


• ground cayenne pepper – 0.5 tsp


• coriander – a small bunch


• Garlic- 1 clove


• Cardamom – 2-3 boxes


• salt


• peel and lemon juice


• carrots- 2 large


• cinnamon – pinch


• coriander seeds – 1 tsp seed


• cumin – 1 tsp


• Natural yogurt – 250 ml


• butter – 25g

COOKING METHOD

Chicken breasts cut in half lengthwise. Garlic clean, mash into a puree using a garlic press. Put into a mortar zest, coriander and cumin, and pestle to pound; Add hot pepper and salt to taste, stir. Mix the yoghurt with the lemon juice, garlic and spice mixture.

Chicken put in a vacuum container, pour yogurt mixture and leave for 1 hour (if you can, then 4 hours). Shortly before the end of the marinade to cook carrots. Clear it, eg finely slice slightly obliquely. Boxes cardamom crush knife plane, put on a dry heated pan. To warm up, 30 sec., Pour the oil. Cook until the butter has melted; Add the cinnamon and mix well.

Put in a pan with butter and spices carrots. Cook 3 min., Turn the carrots and cook for 2 minutes. Arrange carrots on the plates, sprinkle with cilantro. Sirloin removed from the marinade, put on a very hot grill (or skovorodugril) and fry for 4 minutes. on each side; arrange on plates on top of carrots.

The chicken in yogurt, roasted on the grill, and carrots with cardamon