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 Spicy Chicken Pastrami Recipe
Hello everyone For the first time I decided to share my recipe with you. I found several ways of cooking pastrami on the website, but mine is a little different from the others, mainly in the preparation of salamuri. The meat turns out to be very soft. Lovers of spicy will love it!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Jewish Cuisine
Keyword Easy, For Beginners
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Jewish Cuisine
Keyword Easy, For Beginners
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Chicken fillet (my breast - cut into 2 parts and separate from the bone) is mine, soaked overnight in salted water.
    Chicken fillet (my breast - cut into 2 parts and separate from the bone) is mine, soaked overnight in salted water.
  2. Remove the meat from the solution, dry it, wrapping it with a thread so that the fillet does not break.
    Remove the meat from the solution, dry it, wrapping it with a thread so that the fillet does not break.
  3. Mix honey, vegetable oil, paprika, garlic passed through a press, chili and a pinch of nutmeg.
    Mix honey, vegetable oil, paprika, garlic passed through a press, chili and a pinch of nutmeg.
  4. Brush the fillets with this mixture from all sides. Bake the fillets in a preheated 250°C oven for about 20 minutes. It is better if you spread foil under the fillet on a baking sheet: I missed it this time and found that burnt garlic is very difficult to pull out of the pan. The finished pastrami is cooled without removing it from the oven.
    Brush the fillets with this mixture from all sides. Bake the fillets in a preheated 250°C oven for about 20 minutes. It is better if you spread foil under the fillet on a baking sheet: I missed it this time and found that burnt garlic is very difficult to pull out of the pan. The finished pastrami is cooled without removing it from the oven.
  5. That's such an appetizing turned out.
    That's such an appetizing turned out.
  6. The remaining salamuri on the meat is taken out with a spoon and served separately - for lovers of sharper.
    The remaining salamuri on the meat is taken out with a spoon and served separately - for lovers of sharper.
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