Serves 10
Ingredients
| 100 | g | olive oi |
| 10 | each | chicken breast 180 g each |
| 20 | g | lime juice |
| 100 | g | onion, finely grated |
| 200 | g | Molokhia leaves |
| 100 | g | sundried tomatoes slices |
| 30 | g | garlic, crushed |
| 5 | g | Ground coriander seeds |
| 3 | g | cumin powder |
| 2 | g | black pepper |
| 100 | ml | water |
| 30 | g | Knorr Chicken Stock Powder |
| 80 | g | Pine nuts, toasted |
| 10 | g | salt |
To serve
Brining of meat is nothing new, chefs have been doing it for centuries and for good reason, it helps preserve the meat, keeps it from drying out during cooking and increases the not to mention seasoning it through out. In these recipes we explore how you can add extra flavour to your basic brine recipes.
Preparation
- Using a boning knife open a pocket it the side of each breast to be able to stuff it.
- In a sauté pan over low-medium heat sauté the garlic then add the onion. and 1 cook for 2 minutes.
- Add the sundried tomatoes then the coriander , cumin powder, Knorr Chicken Stock, and black pepper, and cook for a minute before adding the Molokhia leaves cook for another minute or so, again stirring often.
- Add pine nuts and cool the mixture down , add the lime juice.
- Using a spoon start to spread the mixture evenly inside the pocket that you created.
- In a hot skillet over medium high heat cook each chicken breast on each side for 3 minutes
- then bake it in the oven for 10 minutes at 170 C
- Make sure to rest the chicken for 15 minutes before you slice it .