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!
Servings Prep Time
4 10minutes
Cook Time
90minutes
Servings Prep Time
4 10minutes
Cook Time
90minutes
Ingredients
Instructions
  1. 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.
  3. 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.
  5. 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.
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