John Myers
Ingredients for 4 servings:
- 500 g chicken breast fillet(s) or turkey breast
- 250 ml buttermilk
- ½ small onion(s), chopped
- 2 cloves garlic, pressed
- 1 tsp, heaped salt
- 1 tsp, heaped sugar
- ¼ tsp cumin, up to 1 tsp to taste
- ½ tsp black pepper
Instructions
Working time approx. 10 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 5 minutes; Total time approx. 8 hours 15 minutes
Flavorful marinade for poultry – low fat
Combine all ingredients except the meat in a large bowl and stir until the salt and sugar have dissolved. Cut the meat into bite-sized pieces and add to the marinade in the bowl. Using clean hands or a spoon, mix the meat with the marinade until well coated. Cover the bowl and let it rest in the refrigerator for 8-24 hours. Before frying, rinse the meat very briefly to remove any onion and garlic pieces. I usually just pour it over a sieve to drain off the buttermilk, but fry the onion pieces with it. Then brown the meat over high heat, perhaps in a little oil. I use a pan that doesn’t require any oil thanks to its non-stick coating. The meat is very flavorful and a true all-rounder. Whether served with a simple mixed salad or a baked potato with sour cream, it has always been a hit.
Facebook Comments