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D. Taylor
Free-range chicken with spicy paprika cream
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Ingredients
Directions
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Preheat the oven to 200 degrees.
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Finely chop the ginger.
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Bring 220 ml of water to the boil with the salt, 0.5 teaspoon of mace, 2/3 tablespoons of ginger and the zest of the lemon.
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Cook for 5 minutes and pour it through a sieve with 200 ml ice cold water and the ice cubes.
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Put the chicken fillets in this brine water when the water no longer feels hot and leave brine for 30 to 120 minutes in the refrigerator.
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Let the peppers darken well in the hot oven, possibly turn on the grill.
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Pack them with plastic wrap and allow them to cool for 10 minutes.
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Now you can remove the skin and the seeds.
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Also remove the seed lists from the peppers.
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Puree the pepper with the oil, garlic, red pepper, a tablespoon of lemon juice and the rest of the ginger.
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Season with salt.
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Cut the unpeeled potatoes into quarters and cut them in half again.
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Cook them in salted water for 10 to 12 minutes and drain.
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Mix in a tablespoon of butter and the remaining mace.
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Turn the oven back to 100 degrees.
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Rinse the chicken breasts briefly and pat dry well.
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Heat a frying pan over medium heat and allow 2/3 tablespoons of butter to fry.
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Fry the chicken in this light golden brown for about 8 minutes and place in an oven dish.
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Let the chicken in the oven gently for 5 to 10 minutes.
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Delicious with a chicory salad !.
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Cooking tip: the brine water can also be made a day in advance and stored in the refrigerator, you do not need ice cubes.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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