Chicken "pork" in spices, stuffed with garlic
10 servings
15 minutes
Chicken 'buzhenina' in spices, stuffed with garlic is a refined and aromatic recipe inspired by French culinary traditions. Tender chicken meat infused with a blend of spices reveals rich flavor nuances with warm and fragrant notes of cumin, caraway, and coriander. The garlic-stuffed breast gains a rich taste and appetizing texture, while overnight baking in foil makes it incredibly juicy and tender. This dish is perfect for both festive dinners and everyday gastronomic enjoyment. Serving it with light vegetable sides or crispy baguette highlights its complex flavor palette. A true triumph of simplicity and culinary art!
1
Stuff the chicken breast with strips of garlic: slice 6 cloves into flat pieces.
- Garlic: 6 cloves
2
Make a mixture of crushed seeds and herbs with olive oil, salt, and pepper — specifically: cumin, caraway, coriander, mustard seeds, and the herb mysteriously named 'Lemon'.
- Olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Spices for meat: 3 teaspoons
3
I emphasize that the coated grains should be felt — you give texture)
4
Coat the breast well with the mixture and place it on open foil in a preheated oven at 250°C for 10-12 minutes, no more!
- Chicken breast: 1 kg
5
Then cover the breasts with foil and leave them in the turned-off oven for 8 hours. It's better to do this overnight.
6
In the morning, the tender brawn is ready.