Chicken pastrami. Pastroma: recipe, photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chicken pastrami is a traditional Turkish dish that you can make yourself. This meat is often used to prepare more complex dishes and is considered one of the most delicious delicacies. Fragrant, tender, spiced chicken fillet will appeal to the most sophisticated gourmets. This dish can take a lot of time to prepare, but the result will fully pay off every minute spent.

Chicken pastrami. Ingredients

In order to prepare this dish, you can use different recipes. The list below contains a rather extensive list of spices and herbs, the composition of which each culinary specialist can change at his own discretion. In this version of chicken pastrami, the photo of which can be seen in this article, is prepared from the following ingredients:

chicken breast - 2 pieces

For marinade:

• pure water - 1 liter;
• brown sugar - 75 grams;
• s alt - 150 grams;
• juniper (berries) - 2 tablespoons;
• garlic - 6 cloves;
• mustard seeds - 2 teaspoons;
• laurel leaf - 4-5 pieces;
• black pepper beans - 1 tablespoon;
• red pepper (ground) - 1/4 of a spoon.

For deboning meat:

• crushed juniper berries - 2 tablespoons;
• sugar - 50 grams;
• coriander grains - 2 tablespoons;
• ground paprika - 2 tablespoons;
• ground dried onion - 2 teaspoons;
• ground thyme - 2 tablespoons;
• s alt - 1 tablespoon;
• coriander (ground) - 1 tablespoon;
• black pepper grains - 2 tablespoons;
• black pepper (ground) - 1 teaspoon;
• mustard beans - 1 tablespoon;
• ground garlic - 2 tablespoons;
• red pepper (ground) - 1-2 teaspoons.

Method of making chicken pastrami

1. First you need to prepare the brine. To do this, put juniper berries in a bowl and grind to a paste with a mortar.
2. The garlic should then be peeled and each clove cut into 2-4 pieces.
3. After that, the berries and garlic must be placed in a separate bowl. You also need to add s alt, mustard seeds, brown sugar, black pepper, bay leaf and red ground pepper.
4. Now the spices should be poured with water, put the resulting mixture on the stove and bring to a boil.
5. After five minutes, when the sugar and s alt have dissolved and the spices have released their flavor, remove the brine from the heat and let it cool to room temperature.
6. Then you needcook breasts. Rinse them under cool running water, remove the bone and skin, and pat dry with paper towels.
7. After that, each breast must be cut into 2 parts.
8. Now the breasts should be marinated. To do this, put the meat in plastic bags, pour in brine and place in a refrigerator for two days. Every 12 hours, the contents of the bags must be shaken so that the spices do not sink to the bottom.
9. Next, you need to infuse the meat with spices. To do this, take a non-stick aluminum baking sheet and place an oven rack on its surface.
10. Then you should take the chicken breasts out of the marinade, rinse and dry them a little.
11. Now you need to mix all the ingredients for deboning the meat in a bowl. Then rub each piece of chicken breast with the resulting composition, place it on an aluminum baking sheet and refrigerate for 12 hours.
12. Next, you need to bring the meat to readiness. To do this, in an oven preheated to 170 degrees, you need to place a baking sheet with chicken. From above it must be tightly covered with a large sheet of foil.
13. After one hour, the oven can be turned off and opened, carefully remove the foil from the baking sheet, leave the meat to languish in the closed oven for another 10-15 minutes.
14. Now the chicken fillet should be removed from the oven, cooled, placed in an airtight container and left overnight in the refrigerator.
15. The chicken pastrami will be ready in the morning. The spicy delicacy is served at the table cut into thin slices.

Pastroma fromchicken meat in wine marinade. Ingredients

This dish is perfect for a festive table. From meat cooked in this way, delicious sandwiches with bread, green salad, fresh cucumber, etc. are obtained. Moreover, making the dish will cost quite inexpensively. Chicken breast pastrami is made with the following ingredients:

• dry red wine - 1.5 cups;
• chicken breast - 2 pieces;
• laurel leaf - 3-4 pieces;
• dry rosemary - 1/2 teaspoon;
• garlic - 6 cloves;
• coarse s alt - 1.5 tablespoons;
• red ground paprika - 1 tablespoon;
• mustard beans - 2 tablespoons;
• liquid honey - 2 tablespoons;
• black pepper (peas) - 5-6 pieces.

Cooking chicken pastrami in wine sauce

1. First, the chicken breasts need to be washed and cleaned of films. Meat should not be cut.
2. Then you need to prepare the sauce. Spices, honey, s alt, wine and crushed garlic should be mixed and warmed up a little.
3. Now chicken meat should be put in a deep bowl, pour cooled brine, tightly cork with a lid and put in the refrigerator for one day. The meat should be completely covered with the marinade.
4. Next, each breast must be twisted into a tight roll, fixed with toothpicks or twine and put in a heat-resistant dish lined with foil.
5. After that, the meat must be baked in the oven at a temperature of 250 degrees for 25 minutes.
6. Then the oven should be turned off and the breasts leftlanguish in it until it cools completely.
7. Chicken breast pastrami is ready. Now it can be cut across the grain into delicious sandwiches.

Pastroma in a slow cooker. Ingredients

Chicken pastrami cooks much faster in a slow cooker. The taste of the dish is quite unusual. For cooking you will need the following products:

• chicken fillet - 2 pieces;
• spices for chicken meat - to taste;
• sea s alt - 2 tablespoons;
• water - 3 cups;
• turmeric - 1/2 teaspoon.

Method of making pastrami from chicken in a slow cooker

1. First of all, wash the chicken breasts under running water.
2. Next, you need to dissolve the s alt in three glasses of water and soak the chicken in the resulting brine.
3. After a day (no more and no less), you should pull the meat out of the s alty liquid and roll in spices for chicken and turmeric.
4. Now the meat must be baked in a slow cooker for 10-20 minutes.
5. Next, turn off the device, and keep the chicken under the closed lid for another 5-8 hours.
6. Then the meat can be removed from the multicooker, cut into thin slices and served. Chicken pastrami is ready!

The minimum number of steps to achieve an amazing result - this is how you can characterize such a dish as chicken pastrami. The recipe for this dish is worthy of being in the culinary notebook of any hostess. It in itself inspires differentexperimenting with flavors and spices. Instead of the proposed ingredients, each culinary specialist can use his own, favorite and proven ones. Pastroma, the recipes of which were presented in this article, will turn out delicious in any case. Bon appetit!