This recipe is just a starting block — it’s the technique that’s important; the flavours are really up to you. You can replace the olive oil with Austrian roasted pumpkin seed oil, add some ginger to the marinade or just use coriander as the herb ... I serve this with a mixed-leaf salad tossed with olives, capers and roasted hazelnuts.
Lay breasts on a board and use a sharp knife to cut two slashes in the skin side of the flesh to a depth of
An hour before serving, take chicken from the fridge, then 30 minutes later bring half a deep saucepan of water to the boil with onion, bayleaf and a little sea salt added. Place a steamer on top. Put a plate in the steamer, this must be just large enough to fit, with at least a
Lay leaves flat on a bench, place a chicken breast in the centre and wrap leaf tightly around it. Turn chicken over so that the folded-in bits are on the bottom. Place in the steamer, cover and cook over a rapid boil 10-15 minutes, depending on the size of the chicken. To test if chicken is cooked, remove it and gently cut through the thickest end – the juices should run clear.
© 2003 Peter Gordon. All rights reserved.