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Saturday, 20 October 2012

Crispy Skinned Chicken Boobs with Lemon and Oregano

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Skin on chicken boobs
Lemon rind
1 handful fresh oregano roughly chopped
Porcini salt
2 cloves garlic thickly sliced
Extra virgin olive oil

Pat each chicken boob dry. Generously salt each boob, grind on some pepper, add the lemon rind and some extra virgin olive oil then carefully rub in. Allow to infuse and come up to room temperature. Heat some extra virgin to medium high in a large non-stick pan, take the garlic slices off the skin then add in the chicken, skin side down. Spoon all remaining oil/garlic on top while it cooks. Fry until crispy (about 5 minutes), turn and fry on the other side for about 5 minutes, turn back on the skin again, reduce the meat to medium and continue cooking for another 5 minutes. Poke it with your finger to test if it is done, it should feel firm but with a little bit of bounce - if it is really soft, keep going until it is cooked. Allow to rest covered for about five minutes while you finish of whatever veg you are having. I served this some roasted herbed potatoes, steamed greens, topped with Cherry Tomato Jam and Tomato Bread V 3.0

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