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Crispy, juicy chicken to accompany a healthy broccoli cream. INGREDIENTS For the Chicken Fritters: 2 chicken breasts 2 Greek yogurts 1 cup flour Oregano, curry and sesame seeds Extra virgin olive oil, salt and pepper For the Broccoli and Cheese Cream: 1 piece of broccoli 100 g. of spinach 1 onion 1 large potato 100 g. of soft cheese 1/2 glass of cream 1 liter of chicken broth Extra virgin olive oil, salt and pepper PREPARATION For the broccoli cream, start by sautéing the chopped onion and the peeled and chopped potato in a saucepan with a little extra virgin olive oil. Cook for a few minutes and cover with 1 liter of chicken broth. Let it boil over medium-high heat. On the other hand, for the garnish, place the yoghurts in a bowl and mix with a little oregano, curry, salt, pepper and a splash of extra virgin olive oil. Add the chicken breasts cut into not very large cubes to this mixture and leave to rest in the fridge while the cream is cooking. When the potato begins to be tender, add 1 piece of chopped broccoli and a bunch of clean spinach leaves to the saucepan with the cream. Mix well and let it cook for 5 more minutes. Remove the marinated chicken from the fridge, drain briefly and coat in flour mixed with sesame seeds. Fry in hot oil and set aside on kitchen paper to drain. All that remains is to finish the broccoli cream. To do this, add about 100 g of grated cheese, half a glass of cream and season with salt and pepper. Mix well and blend until you get a fine cream. We will serve the thick cream on the base with chicken fritters on top. Program: Eat It Broadcast: 03/21/17