Monday, 21 August 2017

Lavender Fennel Polenta Chicken

It sounds strange to have flowers in your food. Especially lavender, which is often used in soaps and parfumes. The coating is originally from a recipe with prawns, which sounds weird too.
The taste is awesome and you should give it a try.
I cooked with friends today and so it was fun to do all the steps of the many recipes together. Each and everyone had to do a lot.

I started with a pestel and mortar and grounded all the ingredients for the chicken coating. It has to be fine to mash with the polenta (corn) flour and took a while and a good amount of work.

recipe for the coating:
1/2 tbsp fennel seed
1 tsp lavender blossoms
1 tsp coarse sea salt
5 tbsp fine yellow corn flour
ground pepper
lemon zest of 1 lemon

4 chicken breasts
2 tbsp rapeseed oil
5 sundried tomatoes
25 g roasted pinenuts
40 g feta

Mix fennel seeds, lavender blossoms and salt in the mortar and start crushing it. You will smell you work immediately. It will take a good amount of time. When it is fine, ground pepper in and the lemon zest and give it a good mix. Then add the flour and set aside.

Oil the chicken breasts and coat them with the mixture. In a pan with a little oil, get the breasts in and brown them on all sides. Set into an oven proof dish and stick in the oven at 160C for 20 minutes.
Cool down.
Mix chopped sundried tomatoes, chopped pine nuts and cheese and a bit of thyme.
Cut the chicken breasts open and fill in some of the mix. Back into the baking dish and into the oven at 130 C for 10 min.

Serve with polenta, a tomato sauce and a bean salad.

No comments:

Post a Comment