Recipe "Lavash with chicken":
- 60 ml of vegetable oil
- 2 tablespoons lime juice
- 4 cloves garlic
- 1 1/2 tsp sweet paprika, preferably smoked
- 1 teaspoon sugar
- 1 teaspoon of salt
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1/4 tsp or cayenne pepper to taste
- 600 g chicken breast without skin and bones
- 4-6 sheets of thin lavash
- big bunch of cilantro
- 100 grams of cheese or feta
For pickled radish
- 10 radishes
- juice of 4 limes
- 1/2 hot red pepper
- 1 teaspoon sugar
- 1/4 tsp salt
For the sauce
- 300 g pickled (canned) red pepper
- 1 tablespoon vegetable oil
- 1 onion
- 2 cloves garlic
- 1/2 tsp dried thyme
- 1/4 tsp dried oregano
- 125 ml of cream with fat content of not less than 30%
- 1 teaspoon lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Number of servings
The complexity of cooking
Meeting with friends, Lunch, Dinner
Step by step recipe for cooking
In a bowl, mix 3 tablespoons vegetableoil, lime juice, chopped garlic, paprika, salt, sugar, cumin, black pepper and cayenne. With fillet cut the fat. Put the meat in a bowl and mix. Leave to marinate at room temperature for 30-60 minutes.
Radish cut into thin slices and mix with the remaining ingredients. Leave at room temperature for 30 minutes.
Onion cut into thin half-rings are not, chop the garlic. Canned pepper Clean and cut into strips.
Prepare the sauce. Heat the oil over high heat. Fry the onions until golden color, 3 minutes. Add the garlic, thyme and oregano, cook for 15 seconds. Add the cream and stir to coat the onions cream. Cook, stirring, for 1-2 minutes. Add pepper, lime juice, salt and pepper, stir and transfer to a bowl.
Preheat the oven to 95 C. Install the grille in the lower part of the oven.
Remove the fillets from the marinade, remove the remnants. Heat the remaining oil in a frying pan (suitable for use in the oven) over high heat. Put the fillets and cook without touching, about 4 minutes on one side. Fillet fry well. Turn the fillets and immediately move the pan in the oven. Bake for 7-10 minutes or until the temperature in the thickest part of the fillet reaches 71-73 C. Transfer the fillet on the board, leave for 5 minutes. The pan does not wash!
Pita bread cut into squares, sprinkle with water spray and place in oven for 5-7 minutes.
Cut the fillet into slices across the fiber thickness of 5-6 mm. Return to the pan and mix with the juices, which were formed during the cooking process.
Brush pita sauce, lay on the sauce fillet, sprinkle with pickled radish, crumbled feta cheese and chopped cilantro.