Roasted garlic and orange chicken kiev
By Michael Moore
Serving size: Serves 4
Cuisine type: RussianCooking time: Less than 30 minutes
Course: Main
INGREDIENTS
1 bulb garlic
150g softened butter
2 teaspoons orange zest
2 tablespoons orange juice
2 tablespoons chopped parsley
sea salt and freshly ground black pepper
4 small chicken kievs, skinned and wing bone scraped clean
½ cup plain flour
2 eggs, lightly beaten
1 cup (100g) fresh breadcrumbs
vegetable oil for deep-frying
sprigs of parsley and orange wedges, to serve
METHOD
Preheat oven to 180°C. Cut top 1/3 off the bulb of garlic and rub with a little oil. Roast garlic for 20 minutes or until softened and golden. Cool 5 minutes.
Beat softened butter with orange zest, juice, parsley and plenty of salt and pepper. When the garlic is cool enough to handle, squeeze out of the skins into the butter mixture and beat until combined.
Slit the chicken breast open lengthways, fill each one with a quarter of the butter mixture and re-shape the chicken breasts. Refrigerate for 15 minutes to firm up butter.
Dust each filled chicken breast with flour, then dip into the eggs and finally coat with the breadcrumbs.
Heat oil to 160°C and deep-fry chicken kievs for 5 minutes to half cook through. Drain on absorbent paper and stand 5 minutes to allow heat to penetrate to the centre of the chicken breast.
While the kievs stand, carefully drop the sprigs of parsley into the hot oil and cook until they are crisp (about 5 seconds). Serve the kievs with the crisp parsley and extra orange wedges.
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