A delicious meal inspired by Western culture. Down-to-earth, bold and classic – just like cowboys. All you need is some rustic bread, chicken breasts, smoke-dried bacon, onion and few spices. Enough said. Chill out, put some country music on(maybe Willie Nelson), grab your kitchen tools, invite some friends and have a good time.
-350g of chicken breast,
-100g smoked bacon,
-1 big onion,
-1 teaspoon of Dijon mustard,
-1 teaspoon of ground, sweet paprika,
-1/4 teaspoon of ground chili,
-1 teaspoon of mead,
-fresh lemon juice
To begin, start with marinade. Mix together Dijon mustard with paprika and chili. Add honey, couple drops of lemon juice, stir well.
Next, rinse the chicken breast with water, pat them dry, remove bones if there are any, and cut them for more slim texture. To have more uniform thickness beat them with meat hammer. At the end, you can cut them into slower pieces.
Add all the chicken to some deep pot and pour the marinade. Use your hands and rub the marinade into the chicken. Cover with tinfoil, and leave it in a fridge for minimum 1 hour.
~ 1 hour later ~
Preheat the oven. (180 degrees C)
While the chicken is still marinating (the longer the better), go ahead and fry up some bacon. You want to save the bacon grease in order to cook the chicken. Cover the bacon with plate or paper to keep it warm. Spill the bacon grease in some bowl and add one tablespoon of oil. Clean your pan and heat it once again. When the pan is hot, add the oily mixture. Now add the chicken, turn the heat to medium-high and watch it carefully. You want it too have some brown-black spots on it, but still somehow raw. Turn off the heat, place fried bacon on top of the chicken steaks and put it into oven for about 3-5 minutes.
Shakshuka – sounds funny huh? May look kinda odd to You but believe me – the taste is out-of-this world experience. :)Whoever invented this extremely simple dish is a genius. Genius lies in simplicity. This protein packed breakfast will give you energy and good mood for the whole day.
Shakshuka as far as I know, from Arabic-Hebrew means ”to mixture”. Yet it’s origins are quite vague. Some people say it came from North Africa, others that it is Arabic. It’s ambiguity comes from the fact it is loved all over the world. Mexicans for example got their very own version of shakshuka. They call it huevos rancheros. The concept is the same – ”to mixture”. The difference is that Mexican add their national food ingredients – chili pepper and corn tortillas. The one I made, is said to be Eastern origin. The recipe below.
You will need:
– few eggs,
– red bell pepper,
– canned tomatoes,
– tomatoe paste,
– good quality olive oil and spices (salt, black pepper, cumin)
1. Wash vegetables, hollow out the seeds from the red pepper and chop it in small pieces. Do the same with onion. Crush the garlic.
2. Heat up the pan, then add the oil, next add onion mixed with garlic. Fry on low heat for about few minutes.
3. Add canned tomatoes with juices, mixture all together well but slowly.
4. At this stage add cumin and black pepper depending on how hot You like Your meal.
5. Turn on the low heat, cover with pan lid and fry for about 10 minutes, until excessive water pours out and you will get some nice, firm sauce.
6. Add a teaspoon of tomatoe paste if needed, to add firmness and acidic flavour for balance. Stir gently.
7. Make some hollow spots in the mixture, and crush eggs directly into them. Turn the heat on medium-low, cover with lid and wait for about 10 minutes. Observe.
8. You have Your shakshuka. You can put it on plate, but traditionally they serve it straight on the saucepan. Looks even better and add vibes. 🙂 Serve with your favorite bread, or salad for a light meal.