Yogurt-poached ginger chicken

Ingredients for 4 servings:

• 4 chicken breasts (without the small fillet)
• 250 g yogurt (10%)
• 1 piece(s) ginger, thumb-sized
• 3 cloves garlic
• Pepper, black from the mill
• Salt (Fleur de Sel)
• chili flakes
• 1 lemon(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

can be prepared very well, little effort, very tender, aromatic meat

Peel and finely dice the ginger and garlic. Puree both with the yogurt. Season with a pinch of salt, black pepper, and chili flakes. Trim the chicken breasts, if necessary, and place them in a freezer bag. Pour in the marinade and mix everything thoroughly. Marinate the meat in the refrigerator overnight. Remove the meat the next day and place each chicken breast on a piece of aluminum foil. Season with fleur de sel and pepper. Add a little of the marinade if you like. Seal the aluminum foil tightly into a package. To avoid dirtying the oven, we recommend placing the packages on a plate. Preheat the oven to 200°C (400°F) and cook the packages for 30-40 minutes (depending on the size of the chicken breasts). Open the package and slice the chicken breast. Serve with a lemon wedge.