Tandoori chicken on arugula (Frank Rosin)

AUTHOR
Harley Romero
DIFFICULTY
RATING
3 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 4 Chicken breast fi lets à 200 g
  • 7-10 Tbsp Olive oil
  • 7-10 Tbsp Tandoori spice mix
  • 7-10 Tbsp Salt
  • 7-10 Tbsp freshly ground pepper
  • 3 finely diced shallots
  • 1 Branch rosemary
  • 1 TEASPOON Tomato paste
  • 7-10 Tbsp Sugar
  • 400 ml Port wine

Directions

  1. 1

    Preheat the oven to 150 °C convection oven.

  2. 2

    Season the chicken breast fillets with the tandoori mixture and salt and fry briefly on all sides in a hot frying pan in some olive oil. Then place the meat in an ovenproof dish and finish cooking in the hot oven for 12 minutes.

  3. 3

    Briefly sauté the diced shallots in the hot pan, briefly sweat in the rosemary and tomato paste, add a little sugar, let it caramelise slightly and then deglaze with port wine.

  4. 4

    Let the liquid boil down for about 15 minutes until you get a nice sauce.

  5. 5

    Add some olive oil and pepper to the rocket salad, carve the Tandoori Chicken, arrange on the bed of lettuce and serve napped with the sauce.

Categories & Tags

Main Dishesexoticvery easy