ChickenWorld

Quinoa-Crusted Rooster

This picture courtesy of Joseph DeLeo

Nearly all of us have eaten rooster evenly coated with flour (and a few seasonings) earlier than sautéing. The flour retains the rooster moist and offers it a pleasant mild crust. I’ve discovered the proper answer to the flour drawback in: quinoa. For this use I favor the flamboyant quinoa that’s virtually white. It provides a stunning crunch.

Serves4

Cooking Techniquepan-frying

ValueCheap

Complete Timeunderneath 30 minutes

Child PleasantSure

EventHousehold Get-together

Recipe Courseessential course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

5 Elements or Much lessSure

Mealdinner

Style and Texturecrisp, meaty

Elements

  • ½ cup rooster inventory, faux rooster inventory or sterile-pack
  • 1 cup complete, raw quinoa
  • 2 skinless boneless rooster breasts (about 2 kilos)
  • ¼ cup plus 2 tablespoons vegetable oil
  • Kosher salt
  • Freshly floor black pepper
  • ½ lemon, minimize lengthwise into eight wedges

Directions

  1. Pour the rooster inventory into a large bowl. Put aside. Place the quinoa on a big flat dinner plate. Put aside.

  2. Place a rooster breast flat on a reducing board skinned aspect up. Minimize in half down the center. Flip every half over and pull off the- strip of flesh that’s the rooster tender. Wrap the tenders in plastic wrap or foil. Put aside. Repeat with the opposite breast items.

  3. One half-breast at a time, put your palm flat on every bit. Slide a knife parallel to the reducing board by the rooster, leading to two skinny cutlets from every half-breast. There might be eight cutlets complete.

  4. Warmth 1½ tablespoons of the oil in a big pan over excessive warmth till barely blue however not smoking. Within the meantime, dip each side of two items of every breast into the inventory. Then, separately, dip each side of the breast items into the quinoa. Scale back the oil warmth to medium and place a pair of rooster items subsequent to one another within the sizzling oil. Prepare dinner for two to three minutes per aspect, till the flesh turns opaque. Transfer the cooked items to plates or a platter. Season with salt and pepper to style. Repeat with the remaining rooster items. Serve with the lemon wedges.

2011 Barbara Kafka

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