Cheesy Chick
Serves 2-3 | Cooking time 20 min
Instructions
1. Place the spice mix ingredients in a bowl and mix well.
2. Toss the chicken fillets around in the bowl until they’re covered with the spice mix.
3. Shallow-fry the fillets on medium-high heat for 2-3 minutes on each side.
4. Add 100-120 ml/0.4-0.5 cups water and let simmer for 5-7 minutes. Add some water, if needed: there should be liquid left when adding the cheese.
5. Grate the cheese.
6. Lower the temperature to low-medium. Sprinkle the cheese on top of the fillets. Dont mix; cook for 5-7 minutes until the cheese has partially melted.
7. Serve with e.g. rice.
Serves 2-3 | Cooking time 20 min
Ingredients / Spice Mix
✧ 3 teaspoons lemon juice
✧ 3 teaspoons fig jam/preserve
✧ 3 tablespoons ev olive oil
✧ 2 teaspoons fenugreek
✧ 2 teaspoons cumin/jeera
✧ 2 teaspoons turmeric
✧ 1.5 teaspoon salt
✧ 0.5 teaspoon powdered ginger
✧ 0.25 teaspoon black pepper
✧ 0.25 teaspoon cayenne pepper
✧ 0.25 teaspoon cinnamon
✧ 0.25 teaspoon ground (black) cardamom
The Rest of the Ingredients
✧ 400 g/0.9 lb tiny chicken fillets (2-3 chicken breasts, each divided into 3-4 pieces)
✧ 100-120 ml/0.4-0.5 cups water
✧ 70 g/2.5 oz Parmesan cheese
Instructions
1. Place the spice mix ingredients in a bowl and mix well.
2. Toss the chicken fillets around in the bowl until they’re covered with the spice mix.
3. Shallow-fry the fillets on medium-high heat for 2-3 minutes on each side.
4. Add 100-120 ml/0.4-0.5 cups water and let simmer for 5-7 minutes. Add some water, if needed: there should be liquid left when adding the cheese.
5. Grate the cheese.
6. Lower the temperature to low-medium. Sprinkle the cheese on top of the fillets. Dont mix; cook for 5-7 minutes until the cheese has partially melted.
7. Serve with e.g. rice.
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