Corn poulard breast with okra-parsley vegetables (Lea Linster)

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1/2 TABLESPOON Coriander and cumin
  • 1/2 TEASPOON black pepper, cardamom, cloves and ground cinnamon
  • 7-10 Tbsp grated nutmeg
  • 2 red chillies
  • 2 Corn poulard breasts (à approx. 600 g)
  • 6 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 1 untreated lemon
  • 400 g Okra pods
  • 2 Garlic cloves
  • 6-8 Stem(s) Parsley
  • 7-10 Tbsp Sea salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Oil
  • 7-10 Tbsp Grease

Directions

  1. 1

    Put coriander, cumin, pepper, cardamom and cloves in a mortar. Crush the spices well, stir in the cinnamon and 1 pinch of nutmeg. Wash the chillies, halve them lengthwise and remove the seeds.

  2. 2

    Remove fillets with skin from the bone and wash. Push 1/2 chilli pepper under each skin. Rub the fillets with approx. 4 tbsp. oil. Rub chicken fillets with the spice mixture and salt. Brush the grill pan with oil and heat it up strongly.

  3. 3

    Place the fillets in 2 portions with the skin side down and fry for 2-3 minutes, then turn 90° in the pan (to create a grill pattern) and fry for another 2 minutes. Place fillets side by side on a greased grease pan of the oven.

  4. 4

    Wash lemon, grate dry and finely grate lemon peel. Halve the lemon. Squeeze 1/2 lemon. Season meat with lemon juice and half lemon peel. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes.

  5. 5

    In the meantime remove the stems of the okra pods. Wash the pods and cut them into 2 cm long pieces. Peel garlic and chop finely. Wash parsley, dab dry, remove leaves and chop finely.

  6. 6

    Heat 2 tablespoons of oil in a large frying pan. Fry the okra pods for about 6 minutes while turning. Add garlic and remaining lemon peel after about 4 minutes. Season with sea salt and pepper. Mix in parsley.

  7. 7

    Take out the chicken fillets, remove the chillies. Season meat with pepper. Add parsley and collard greens.

Nutrition Facts

KCAL
470 kcal
CARBS
2 g
FATS
29 g
PROTEINS
50 g

Categories & Tags

Main Dishes