Tandoori Chicken on Rocket (Frank Rosin)
- 4 Chicken breast fillets à 200 g
- olive oil
- Tandoori spice mix
- Salt
- Freshly ground pepper
- 3 finely diced shallots
- 1 sprig of rosemary
- 1 TL Tomato paste
- Sugar
- 400 ml Port wine
40 minutes
- 1.
- Set the oven to 150 ° C convection preheat.
- 2.
- Season the chicken breast fillets with the tandoori mixture and salt and fry briefly on all sides in a hot pan in a little olive oil. Then put the meat in an ovenproof dish and finish cooking in the hot oven for 12 minutes.
- 3.
- Briefly fry the shallot cubes in a hot pan, briefly sweat the rosemary and tomato paste, add a little sugar, let it caramelize and then deglaze with port wine.
- 4.
- Let the liquid boil down for about 15 minutes until you get a nice sauce.
- 5.
- Dress the rocket with a little olive oil and pepper, carve the tandoori chicken, arrange on the bed of lettuce and serve with the sauce on top.
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