The Virgin Stove

Making everything for the first time

Herb Chicken with Arugula

If you live in Saudi Arabia, you surely know that arugula (aka rocket or gerger) is best partnered with chicken. Given the number of local kabsa restaurants, you’re probably sick of the combination by now. But then again maybe not. Kabsa – the local roast chicken –  is boldly spiced and extremely delicious. And the sharp taste of arugula complements it.

Back to the chicken. The breasts were frozen solid and I had to quickly defrost them by leaving them under cold running water for around 10-15 minutes. Never use warm water as it might cause bacteria to grow. Next, I did the usual salt-exfoliation before seasoning.

They turned out quite well. While the chicken was in the oven, I also made pumpkin rice (check this recipe, with the pumpkin pureed and minus the spinach) with shallots while the chicken was cooking to match since we Filipinos just cannot eat a meal without rice.

HERB CHICKEN WITH ARUGULA

4 chicken breasts, bone-in and skin-on
2 teaspoons ground coriander seeds
2 teaspoons cilantro
3/4 teaspoon salt
2 tablespoons honey
1 teaspoon vinegar
half a bunch of arugula, washed with roots chopped off

Procedure:

  • Preheat your oven to 450 degrees F.
  • Exfoliate the surface of the defrosted chicken breast with coarse salt. Rinse well and pat dry with kitchen paper towels.
  • Combine the ground coriander, cilantro and salt. Season the chicken with the mixture, covering the top part of the breasts. Use any left over seasoning to rub under the skin. Set aside for 20 minutes.
  • Preheat a medium pan for  3-5 minutes. Place the chicken breasts in it and cover loosely with aluminum foil before baking. Bake for 20 minutes before taking the aluminum foil off.
  • Stir honey and vinegar together. Baste your chicken breasts with equal amounts of the honey mixture and bake until the skin is crisp and light golden brown (approximately 10 minutes).
  • Remove from heat and serve with fresh arugula.
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