Chicken with spelt
2 servings
120 minutes
Chicken with spelt is a refined dish of European cuisine that combines the tenderness of meat with the nutty aroma of an ancient grain. Spelt, known since ancient times, adds richness and depth to the meal. Marinated in olive oil and aromatic spices, the chicken is fried to a golden crust and then baked with potatoes, Brussels sprouts, and shallots, enriching the dish with complex notes of spices and caramelized vegetables. The spelt is cooked separately to achieve a perfect texture where each grain gently unfolds on the tongue. This dish not only delights with gastronomic splendor but also serves as a healthy choice due to its richness in vitamins and fiber. It is perfect for both a cozy family dinner and a festive table, offering harmony of flavors and traditions.
1
Marinate the chicken in olive oil with salt and pepper.
- Poussin (young chicken): 500 g
- Olive oil: 15 ml
- Salt: to taste
- Ground black pepper: to taste
2
Sprinkle with dried rosemary, grated garlic, and ground thyme.
- Dried rosemary: 7 g
- Garlic: 5 g
- Ground thyme: 5 g
3
Fry in a pan.
4
Cut the potatoes, Brussels sprouts, and shallots into large slices.
- Potato: 100 g
- Brussels sprouts: 100 g
- Shallot: 100 g
5
Bake in the oven.
6
Season the cooked vegetables with salt and pepper, and brush with butter.
- Salt: to taste
- Ground black pepper: to taste
- Butter: 10 g
7
Pour water over the grain and boil without salt for at least 15 minutes. To check if it's ready, take one grain — it should break into five equal parts.
- Spelt: 120 g
- Water: 200 ml
8
Serve the chicken with roasted vegetables and spelt.
