Tandoori chicken on arugula (Frank Rosin)
DIFFICULTY
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 4 Chicken breast fillets 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
Preheat the oven to 150 °C convection oven.
- 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
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
Let the liquid boil down for about 15 minutes until you get a nice sauce.
- 5
Sauté the rocket salad with some olive oil and pepper, carve the Tandoori Chicken, arrange on the bed of lettuce and serve napped with the sauce.
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