This is a guest post by a culinary minded friend. He is a whizz in the kitchen and is always experimenting and making us salivate by posting food and coffee statuses on Facebook!
Here is his Seared Chicken Wraps with Raita!
Skin-on Chicken-Breast X2.
Marinade
Lime-Juice.
Sumac.
Ground Black-Pepper.
Raita
Greek Yoghurt, drained overnight.
Zucchini.
Fresh Mint.
Ground Cumin.
Ground Coriander.
Salad
Tomato(optional).
Onion.
Cos Lettuce.
6 Chipati, or fav'e Soft-Wraps.
Method
Meat marinade:-
Peel skin from chicken-breast & set aside.
Fillet meat to roughly 10mm thickness & chuck in a bowl.
Bung in lime-juice, sumac & pepper. Combine well.
Lay the reserved chicken-skin over the top like blankets & "tuck in" around edges(retains moisture without adding oil - very important).
Bung on a lid, & refrigerate overnight.
Raita
Grate 1 zucchini, pat dry with a clean tea-towel.
Chuck in a good fistful of finely chopped fresh mint.
Add a nice pinch each of ground coriander & cumin.
Mix all that together in the bowl & gradually stir in drained yoghurt 'til it's about doubled in volume. Steep overnight in the fridge as done with the marinated meat.
Slammin' It All Together
Grill chicken over glowing embers on the BBQ grill - one can slice into strips & cook in a pan(crisp the reserved chicken-skin in the pan to render schmalz, & cook the chicken in that for better results), but flame-grilling's the best way I've had it yet. The skin can be crisped over the grill too - it takes on a hint of the marinade flavour, and done right is like a light, crispy chicken wafer(a delicacy in the truest sense of the word).
Chop/slice salads & put into bowls/on a platter.
Scorch chipatis at the last minute, & serve(if cooking on the stove, scorching the chipatis a few seconds either side over the back-burner is ample. Electric stove? SUFFER BABY!! SUFFERRRRRRR!!!).
I love to put all the bits & pieces in bowls on the table & let folk' build their own wraps. It's pretty self-explanatory - bung some meat on a scorched chipati, slap on some raita & salads to taste, then roll it up like a big honkin' scoob' & munch into it...
Thank you Daemonus for your awesome recipe!
Marinade
Lime-Juice.
Sumac.
Ground Black-Pepper.
Raita
Greek Yoghurt, drained overnight.
Zucchini.
Fresh Mint.
Ground Cumin.
Ground Coriander.
Salad
Tomato(optional).
Onion.
Cos Lettuce.
6 Chipati, or fav'e Soft-Wraps.
Method
Meat marinade:-
Peel skin from chicken-breast & set aside.
Fillet meat to roughly 10mm thickness & chuck in a bowl.
Bung in lime-juice, sumac & pepper. Combine well.
Lay the reserved chicken-skin over the top like blankets & "tuck in" around edges(retains moisture without adding oil - very important).
Bung on a lid, & refrigerate overnight.
Raita
Grate 1 zucchini, pat dry with a clean tea-towel.
Chuck in a good fistful of finely chopped fresh mint.
Add a nice pinch each of ground coriander & cumin.
Mix all that together in the bowl & gradually stir in drained yoghurt 'til it's about doubled in volume. Steep overnight in the fridge as done with the marinated meat.
Slammin' It All Together
Grill chicken over glowing embers on the BBQ grill - one can slice into strips & cook in a pan(crisp the reserved chicken-skin in the pan to render schmalz, & cook the chicken in that for better results), but flame-grilling's the best way I've had it yet. The skin can be crisped over the grill too - it takes on a hint of the marinade flavour, and done right is like a light, crispy chicken wafer(a delicacy in the truest sense of the word).
Chop/slice salads & put into bowls/on a platter.
Scorch chipatis at the last minute, & serve(if cooking on the stove, scorching the chipatis a few seconds either side over the back-burner is ample. Electric stove? SUFFER BABY!! SUFFERRRRRRR!!!).
I love to put all the bits & pieces in bowls on the table & let folk' build their own wraps. It's pretty self-explanatory - bung some meat on a scorched chipati, slap on some raita & salads to taste, then roll it up like a big honkin' scoob' & munch into it...
Thank you Daemonus for your awesome recipe!
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