Corn poulard breast with okra-parsley vegetables (Lea Linster)
easy
60 mins
60 mins
Ingredients
- 1/2 TABLESPOON Coriander and cumin
- 1/2 TEASPOON black pepper, cardamom, cloves and ground cinnamon
- 7-10 Tbsp grated nutmeg
- 2 red chillies
- 2 Corn poulard breasts (à approx. 600 g)
- 6 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 1 untreated lemon
- 400 g Okra pods
- 2 Garlic cloves
- 6-8 Stem(s) Parsley
- 7-10 Tbsp Sea salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Oil
- 7-10 Tbsp Grease
Directions
- 1
Put coriander, cumin, pepper, cardamom and cloves in a mortar. Crush the spices well, stir in the cinnamon and 1 pinch of nutmeg. Wash the chillies, halve them lengthwise and remove the seeds.
- 2
Remove fillets with skin from the bone and wash. Push 1/2 chilli pepper under each skin. Rub the fillets with approx. 4 tbsp. oil. Rub chicken fillets with the spice mixture and salt. Brush the grill pan with oil and heat it up strongly.
- 3
Place the fillets in 2 portions with the skin side down and fry for 2-3 minutes, then turn 90° in the pan (to create a grill pattern) and fry for another 2 minutes. Place fillets side by side on a greased grease pan of the oven.
- 4
Wash lemon, grate dry and finely grate lemon peel. Halve the lemon. Squeeze 1/2 lemon. Season meat with lemon juice and half lemon peel. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes.
- 5
In the meantime remove the stems of the okra pods. Wash the pods and cut them into 2 cm long pieces. Peel garlic and chop finely. Wash parsley, dab dry, remove leaves and chop finely.
- 6
Heat 2 tablespoons of oil in a large frying pan. Fry the okra pods for about 6 minutes while turning. Add garlic and remaining lemon peel after about 4 minutes. Season with sea salt and pepper. Mix in parsley.
- 7
Take out the chicken fillets, remove the chillies. Season meat with pepper. Add parsley and collard greens.
Nutrition Facts
470 kcal
2 g
29 g
50 g
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