Chicken Pastrami
4 servings
30 minutes
Chicken pastrami is a culinary art of Jewish cuisine that combines the aroma of spices and the tenderness of chicken fillet. Historically, pastrami was created as a way to preserve meat but has evolved into a gastronomic masterpiece over time. The enveloping marinade of garlic, paprika, curry, and nutmeg gives the meat a rich, spicy flavor with a hint of sweetness. Baking in the oven helps retain juiciness while cooling gives it a dense and rich texture. This dish is perfect for slicing into sandwiches, serving with vegetables, or enjoying its rich aroma on its own. Chicken pastrami is an easy-to-make yet exquisite snack that can adorn any table.
1
Prepare the marinade: crush the garlic, mix it with paprika, curry, nutmeg, and soy sauce. Coat the fillet with the marinade and pour the rest over it. Place in the refrigerator for 1.5-2 hours, but it can be longer.
- Garlic: 2 cloves
- Ground paprika: 1 teaspoon
- Curry powder: 1 teaspoon
- Nutmeg: 0.5 teaspoon
- Soy sauce: 3 tablespoons
- Chicken breast fillet: 2 pieces
2
Then fold the breasts 'in a waltz', thick part to thin. Tie with a tight thread. Place the tied breast in a baking dish and pour the remaining marinade over it.
- Chicken breast fillet: 2 pieces
- Soy sauce: 3 tablespoons
3
Bake in an oven preheated to 180-200 degrees. If the breasts are large, bake for 25-30 minutes; if medium, for 20 minutes. After the time is up, turn off the oven and leave the meat inside until completely cool. Important point - do not open the oven!
4
Wrap the meat in foil or place it in any container and put it in the fridge - chilled is tastier.
