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The Art of Flavour Sunday e-magazine

 

Pan Seared Spiced Chicken Cutlets with Creme Fraiche, Lemon and Mint - salt reduced

Important message: To everyone who loves to cook and loves true natural flavour.

Before you start your recipe we strongly recommend you have the very best ingredients. Stale herbs and spices will do little to give the true flavours this exciting recipe promises.

We invite you to check our premium herbs and spices for the very best freshness and quality.

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Ingredients

  • 600g x Chicken thighs, boned, skin on

  • Best quality Olive oil

  • 2 x Teaspoons ground Cumin - see note below

  • 2 x Teaspoons ground Coriander - see note below

  • 2 x Teaspoons Sumac - essential when reducing salt

  • 1 x Pinch chilli flakes - or more to your taste

  • 2 x Tablespoons white wine

  • 1 x Tablespoon white wine vinegar

  • 1 x Tablespoon Lemon zest

  • 1 x Cup Creme Fraiche

  • 20g x Butter - low salt

  • Black pepper to taste

  • 1/2 x Teaspoon salt.

  • 1/2 x Cup fresh mint - optional

Preparation

In a bowl mix the spices with a touch of olive oil until slightly runny, giving a marinade. Pat dry the chicken then liberally coat the chicken, both sides with the marinade, cover and refrigerate for at least 30 minutes.

After marinating return the chicken to room temperature and in a medium hot pan with the olive oil carefully sear the marinated chicken each side then set aside.

Now deglaze the pan with the white wine, scaping the bottom to release the crunchy bits then add the white wine vinegar, chilli flakes, lemon zest, butter, black pepper and the creme fraiche. bring to the boil then reduce to a simmer and stir. Next return the chicken to the pan and lightly cover with the sauce.

Cover the pan and on a low medium heat continue until the chicken is firm - about 20 minutes then add the mint leaves and stir to mix with the sauce.

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Comments: This recipe makes a lovely dish with rich flavour and would pair nicely with Risoni or similar pasta.