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Spicy Chicken Pastrami Recipe
Hi there! For the first time I decided to share with you my recipe. Found on the website several methods of cooking pastrami, but mine is slightly different from the rest, mostly in preparation of a salamuri. The meat is very soft. Fans of spicy will like it!
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Chicken fillet (I have breast - cut into 2 parts and separated from the bone) my, soak overnight in saline.
    Chicken fillet (I have breast - cut into 2 parts and separated from the bone) my, soak overnight in saline.
  2. Take out the meat from the solution, dry it, wrapped with thread, so that the fillet is not broke.
    Take out the meat from the solution, dry it, wrapped with thread, so that the fillet is not broke.
  3. Mix honey, vegetable oil, paprika, garlic, pressed through the press, chili and a pinch of nutmeg.
    Mix honey, vegetable oil, paprika, garlic, pressed through the press, chili and a pinch of nutmeg.
  4. Coat all sides of fillet with this mixture. Bake the fillet in a preheated 250 C for about 20 minutes. Better if under the fillet on a baking sheet to spread foil: I'm here this time missed it and found out that burnt garlic is very hard to pull out from the pan. Ready pastrami cooled without removing from the oven.
    Coat all sides of fillet with this mixture. Bake the fillet in a preheated 250 C for about 20 minutes.
Better if under the fillet on a baking sheet to spread foil: I'm here this time missed it and found out that burnt garlic is very hard to pull out from the pan.
Ready pastrami cooled without removing from the oven.
  5. Here is such a appetizing turned out.
    Here is such a appetizing turned out.
  6. Remaining on the meat salamuri is removed with a spoon and served separately - for fans of witty.
    Remaining on the meat salamuri is removed with a spoon and served separately - for fans of witty.

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