Free-range chicken with spicy paprika cream

Name: free-range chicken with spicy paprika cream
Total time: 40 min
Yield: 4
Ingredients: 55 gram salt; 600 gram ice Cube; 3 teaspoon ginger; 1 lemon; 2 teaspoon mace; 4 free range chicken fillets; 4 sweet pointed peppers; 8 great solid potatoes; 3 tablespoon butter; 3 tablespoon olive oil; 5 clove garlic; 33 Red pepper; 200 ml water

Ingredients

Directions

Preheat the oven to 200 degrees.
Finely chop the ginger.
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.
Cook for 5 minutes and pour it through a sieve with 200 ml ice cold water and the ice cubes.
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.
Let the peppers darken well in the hot oven, possibly turn on the grill.
Pack them with plastic wrap and allow them to cool for 10 minutes.
Now you can remove the skin and the seeds.
Also remove the seed lists from the peppers.
Puree the pepper with the oil, garlic, red pepper, a tablespoon of lemon juice and the rest of the ginger.
Season with salt.
Cut the unpeeled potatoes into quarters and cut them in half again.
Cook them in salted water for 10 to 12 minutes and drain.
Mix in a tablespoon of butter and the remaining mace.
Turn the oven back to 100 degrees.
Rinse the chicken breasts briefly and pat dry well.
Heat a frying pan over medium heat and allow 2/3 tablespoons of butter to fry.
Fry the chicken in this light golden brown for about 8 minutes and place in an oven dish.
Let the chicken in the oven gently for 5 to 10 minutes.
Delicious with a chicory salad !.
Cooking tip: the brine water can also be made a day in advance and stored in the refrigerator, you do not need ice cubes.