Crispy fried falafel chicken with cucumber salad

Middle Eastern Falafel Dish – Shredded Fried Balls chickpeas with spices – they love not only in their homeland, but throughout the world. For convenience, they even sell ready-made dry mixes, which only need to be diluted in water and fry falafel. But this mixtures have alternative interesting applications. Use it in as a breading for chicken breasts. Blend in a mixture for falafel pieces of chicken and quickly fry in oil, then transfer to bake and cook. The chicken is tender and juicy with a crispy crust and oriental aroma. Bring her easy seasoned cucumber salad with mint and dill yogurt. Share with friends: Photo Crispy chicken breaded falafel with cucumber salad Time: 35 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Hen

  • 4 halves of skinless, boneless chicken breasts, trim hanging soft slices (approximately 700 gr.)
  • 0.5 tbsp. mixes for falafel
  • Vegetable oil, for frying

Salad

  • 3 diced Kirby cucumbers
  • 0.5 tbsp. plain yogurt made from whole milk
  • 1/4 Art. fresh mint leaves, coarsely torn
  • 1/4 Art. soft branches of fresh dill, coarsely chopped
  • 1/4 diced red onion (approximately 0.5 Art.)
  • 1 small clove of garlic, minced
  • 1.5 tsp coarse salt
  • 1 lemon

Recipes with similar ingredients: chicken breasts, cucumbers, dill, mint

Recipe preparation:

  1. Cooking plan: while the chicken is baking, cook salad.
  2. Preheat the oven to 200 ° C. Place a small grill.
  3. Chicken: Pour the falafel mixture into the pie dish or another shallow bowl. In a large frying pan on moderately over high heat, heat 1 cm. vegetable oil. Chicken breasts sprinkle with salt and black pepper to taste and roll in a mixture for falafel, shaking off excess.
  4. Gently put the chicken in the hot oil with the smooth side down, trying not to clutter up the pan. Fry until chicken browned, turning over once, for 2 – 3 minutes each side. Fry the remaining pieces in the same way. Shift the chicken on the prepared grill. Bake until it is strong, but slightly springy when pressed, 6-8 minutes.
  5. Meanwhile, prepare a salad with yogurt: in a small In a bowl, mix mint, cucumbers, dill, onions, garlic and salt. Finely grate lemon zest in the salad and squeeze the juice. Mix in salad yogurt. Spread the chicken on a large platter and serve with salad or put the chicken breasts in 4 plates and serve with salad. Note Do not discard the cut edges of the chicken breasts! You can plant them on wooden skewers and cook kebabs or fry as a filling for burritos, or cook with them any sty fry dish. Roll, shake and fry in Middle Eastern style. Mix for falafel with exotic seasoning gives the chicken a fresh crisp.

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