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Chicken cooked in a salt crust
Chicken cooked in a salt crust
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Steamed chicken breasts cooked in a salt-crust pastry for a gourmet twist on a classic dish.
Ingredients:
  • 450g plain flour
  • 100g sea salt
  • 40.00 ml thyme leaves
  • 20.00 ml chopped rosemary
  • 20.00 ml grated lemon zest
  • 2 garlic cloves, crushed
  • 18.20 gm olive oil
  • 4 chicken breasts, skin on
Instructions:
  • Combine flour, sea salt, half of the thyme leaves, 1 beaten egg, and 175ml cold water in a bowl. Mix until a dough forms, then shape into a ball. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
  • Preheat your oven to 200°C.
  • Mix together the rest of the thyme leaves, diced rosemary, lemon zest, minced garlic, and olive oil. Rub the mixture onto each chicken breast.
  • Divide the dough into 4 pieces and roll out each piece on a lightly floured board. Wrap each pastry piece around a chicken breast, ensuring a secure seal. Transfer the parcels onto a greased baking tray. Brush the tops of the parcels with the beaten egg. Bake in the oven for 20 minutes, then let them rest for 10 minutes before serving.
  • Accompany with creamy mashed potatoes and tender steamed green vegetables.

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