INGREDIENTS
180gm Organic free range chicken breast
6gm sumac
30gm Red capsicum
30gm Green capsicum
35gm Baby leeks
55gm Button mushroom
65gm Baby eggplant
3gm Baby spinach
80ml olive oil
METHOD
1. Mix 40ml of the olive oil and sumac spice together.
2. Rub the oil spice mixture evenly on the chicken breast and refrigerate in a sealed container to marinate for minimum 6hrs
3. Preheat oven to 170degrees Celsius
4. Clean and cut vegetables then place the remaining olive oil in a bowl with the vegetables. Coat vegetables with the oil and place in oven
5. Once chicken has been marinated place chicken breast into pre heated pan and sear both sides of the chicken – transfer to oven and bake for approximately 10-15 minutes depending on the size of the breast. Rest chicken for a further 2 minutes once cooked
6. Neatly arrange veg in middle of the plate. Slice chicken breast into 3 pieces cutting across the breast on a 45-degree angle.
7. Stack chicken neatly on vegetables and garnish with baby spinach.
Brasserie Marina Plaza prides itself on using organic ingredients and locally sourced produce. Contact 04 277 56 44
