Basturma from chicken in the oven
4 servings
300 minutes
Oven-baked chicken basturma is a magnificent combination of tender meat, aromatic spices, and rich flavor. This recipe originates from Uzbek cuisine, where basturma is traditionally made from beef; however, the chicken version acquires a special tenderness and juiciness. Marinating in a mixture of salt, sugar, spices, and bay leaves gives the meat a rich taste while the glaze made from honey, olive oil, soy sauce, and paprika adds an appetizing caramelized crust. Baked chicken basturma is perfect for both a light snack and a festive table. It can be served chilled in thin slices, enhancing its flavor. This dish impresses with its simplicity of preparation and elegant taste that will please even the most discerning gourmets.
1
Wash the chicken breasts and cut them in half.
- Chicken breast: 800 g
2
Pour water into a container, add salt, sugar, pepper, and bay leaf. Place the chicken breasts in the marinade, cover with plastic wrap, and refrigerate for 24 hours.
- Water: 3 glasss
- Salt: 2 tablespoons
- Sugar: 2 tablespoons
- Black peppercorns: 1 teaspoon
- Bay leaf: 2 pieces
3
The next day, remove the meat from the marinade, rinse it well under running water, and dry it with a towel. Prepare a glaze from honey, olive oil, soy sauce, paprika, pepper, and garlic.
- Honey: 2 tablespoons
- Olive oil: 2 tablespoons
- Soy sauce: 1 tablespoon
- Paprika: 1 tablespoon
- Garlic: 3 cloves
4
Coat the breasts well with glaze and let marinate for 2-3 hours.
5
Roll the breasts into roulades, tightly tie with string, and refrigerate overnight. Preheat the oven to 160 degrees.
6
You can bake in a mold or on a baking sheet lined with foil.
7
Place the meat in the oven for 1 hour. After 40 minutes of baking, increase the temperature to 180 degrees, remove the meat from the oven, and brush it with the accumulated juice.
- Chicken breast: 800 g
8
Then remove the cooked meat from the oven and let it cool.
9
Thinly slice the cooked chicken basturma from the oven and chill before serving.
