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Hassleback Chicken breast with Ras al Hanut

I decided to do this quick chicken recipe to go alongside the Asparagus and melon Tabbouleh in the vegetable section of steenberg's recipes. It makes a fresh salad dish into a full dinner with the chicken.

Hassleback Chicken breast with Ras al Hanut serves 2

Ingredients

What to do:

  1. In a small dish add all the  ingredients except the chicken breast
  2. mix well to a paste
  3. Take the chicken breasts and slice widthways, but only half way through
  4. Put the chicken face down into the paste
  5. Rub the paste well into the chicken pieces and the gaps youve just cut
  6. lay a piece of tin foil on the work surface
  7. lay a piece of greaseproof on top
  8. Put the chicken breasts and the remaining paste on top
  9. Seal the chicken gently inside the foil and greasproof
  10. Put in an ovenproof dish incase it leaks out while cooking
  11. Cook for 20-25 minutes at 180'c
  12. Remove from the oven and open carefully as the steam will be hot inside the foil wrap
  13. Serve hot with the Asparaus and melon salad or cool first and have cold

 

 

 

 

 

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