- 1 chicken breast
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 bay leaf
- 300 ml water
- a few allspice berries
- a few black peppercorns
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 teaspoon soy sauce
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
Ever since I saw this chicken pastrami recipe at Lena's I have been convinced that I will make it soon and that the family will like it. It is very good, it can be served hot, as a main course with your favorite side dish, but also cold, as an appetizer at a festive meal. The only inconvenience discouraged for some would be the long maceration time, but the result is fabulous.
I have already prepared it several times, I made a routine out of it :)) And every time I allowed myself to play and experiment with other flavors and spices, with garlic and pepper or with rosemary. It's all about your imagination and personal taste.
Preparation of chicken pastrami:
The meat will be marinated in 2 stages.
For the first stage, put the sugar, salt, allspice seeds, pepper and bay leaf in a bowl with a lid. Pour water over it (enough to cover the meat very well). Stir a little to dissolve the salt and sugar, add the meat and put the lid on. Refrigerate for 24 hours.
After 24 hours, remove the meat from the marinade, rinse well, then place on paper towels and dry very well. We will then prepare the other marinade. Mix soy sauce, oil, paprika, pepper and honey. With this sauce, grease the meat well on all sides, put it back in the bowl with a lid and put it in the fridge again for 24 hours (maybe even less, but it must stay in this sauce for at least 5 hours).
Each piece of meat is tied very well with thread, along its entire length, giving it the shape of a roll. Put in a tray a piece of aluminum foil, the meat on top and put the meat in the oven for about 1 hour. For the first 20 minutes, I kept the meat wrapped in foil to simmer, then I let it brown. From time to time the rolls are sprinkled with the juice left by the meat.
Allow to cool slightly, cut the thread with scissors and portion as desired.
RECIPE IN PICTURES