Chicken steak in olive oil ajvar sauce
August 29, 2018
Chicken steak sauteed in ruch and juicy vegetable sauce with ajvar and sour cream is the right meal for the first days of autumn, when we want a mouthful of tasty and warm dish eaten with a spoon. We used olive oil ajvar as the main spice in this dish. The well-known sweet smoked flavor of roasted red peppers enriched with extra virgin olive oil and Himalayan salt complemented the vegetable sauce in the best way and gave the dish a special, fuller taste.
We used chicken breast steaks, but other chicken meat would also go well. What we definitely recommend is that you sprinkle the chicken meat with lemon juice before roasting and that you let it sit for at least ten minutes, so that the chicken meat woud be softer. You can use this trick with lemon for all other dry poultry meat, such as turkey. Lemon will not only soften the meat so that it is nice and juicy no matter how it is prepared, but it will give an extra flavor to the dish. And yet another secret from our kitchen – next time you roast chicken, stuff it with two halves of lemon together with a few cloves of garlic and fresh rosemary. The meat prepared in this way will soak up all the juices and aromas of lemon and spices for even more enjoyment in every bite.
You can make more of the vegetable sauce with olive oil ajvar, just without sour cream, and store it in the refrigerator or freezer for a week, to have it when do not have much time to cook. When you warm it up, just add sour cream, let it boil and the sauce is ready. For some pasta, risotto or side dish with meat, for example, and warm, delicious dinner is ready in no time.
- Prep: 30 mins
- Cook: 40 mins
- Yields: 4 people
4 chicken breast steaks
4 cloves of garlic
500g of fresh tomatoes
1 teaspoon of dry ground pepper
2-3 tablespoons of olive oil ajvar
2 tablespoons of sour cream
juice of half a lemon
1 bunch of parsley
3 tablespoons of olive oil
salt and pepper to taste
Sprinkle chicken steaks with half a lemon juice, season with a little salt and pepper and let it sit.
Chop the onion and tomatoes into small cubes, and cut the garlic into slices.
Briefly fry the steaks on a few tablespoons of oil in a well-heated frying pan or saucepan until the meat is browned and until it gets a nice brown crust. When the meat is done, put it on the side of the pan and add a little oil if necessary.
Add onion and saute in oil until it becomes transparent. Add slices of garlic, dry ground pepper, a little salt and pepper to taste, mix everything well, then add ajvar and saute for another minute. Remove from heat, add two thirds of tomatoes over onions in a baking dish and a few tablespoons of sour cream, then arrange the pieces of meat and cover everything with the rest of the chopped tomatoes. Cover the baking dish or seal with aluminum foil and put in the oven preheated at 180Co to simmer for about 20 minutes so that all the ingredients of the sauce are mixed and the meat is soft and evenly roasted.
When the meal is prepared, garnish it with a little cream and chopped parsley.