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Chicken breasts with carrot salad and pomegranate - Silent Cooking with Patrick Müller (with recipe)

123 views · Published 22 August 2015 · 15:41 · Indexed 1 November 2026

Channel: wocomoCOOK · 2015 · Howto & Style

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Ingredients:

Olive oil
Chicken breasts
Salt
Pepper
Rosemary twigs
Thyme twigs
Onions
Garlic
Carrots
Cinnamon
Cumin
Curcuma
Parsley
Coriander
Nutmeg
White wine vinegar
Pomegranate
2 Oranges
Grated hazelnuts

00:00 Heat olive oil. Season the chicken breasts with salt and pepper. Cook them with rosemary and thyme twigs. Heat olive oil. Turn the meat. Peel the onions and cut them finely. Put them in the second pan. 
03:12 Remove the chicken breasts from heat and keep them in a warm place. Peel the garlic and cut in into slices. Pell the carrots and remove the ends. Put the onions in a bowl. Add grated hazelnuts and mix in a blender. Add cinnamon, cumin and curcuma and mix well. 
07:41 Rasp the carrots. Cut the parsley and add it to the carrots. Add salt, pepper, coriander, grated hazelnuts and press the juice of an orange. Add some white wine vinegar and olive oil. Mix. Add some of the mixture of garlic and onions and mix. Press a pomegranate into the salad and add the seeds. 
11:33 Remove the chicken from the pan and press a pomegranate into it. Heat the juice. Cut the chicken into oblique slices. Cut the coriander finely and add it to the salad. Add salt and serve with the pomegranate’s juice and the seeds.

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