Cabbage Salad with Spicy Chicken
Salads • Tajikistan
Description
Before frying, you can wrap the chicken in bacon or prosciutto for extra juiciness. This will also add another layer of flavor to the dish.
Ingredients
- White Cabbage 30 oz
- Chicken fillet 2 pieces
- Lemon 1 piece
- Dry adjika 1 tablespoon
- Black Cumin (Cumin) ¼ spoons
- Dill 0 oz
- Olive Oil 0 fl oz
- Butter 0 oz
- Salt to taste
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
Finely shred the cabbage, pour boiling water over it, squeeze out the excess water, season with salt, mix in the caraway seeds and finely chopped dill, and refrigerate.
Step 2
Meanwhile, cut the chicken breast into four portions and lightly pound them, for example, with the bottom of a pan. Preheat the oven to 390°F.
Step 3
In a skillet, melt the butter along with the vegetable oil, add a teaspoon of dry adjika, stir, and sauté the chicken breasts in this sauce for three minutes on each side. Then transfer the chicken to a baking sheet and place it in a preheated oven for five to seven minutes.
Step 4
Remove the cabbage salad from the refrigerator, and mix the olive oil with lemon juice. Place a piece of chicken and a serving of salad on each plate. Drizzle the chicken and salad with the lemon and oil mixture.
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