Chicken in clementines, rosemary and vodka with sesame crusted baby beets

Chicken in clementines, rosemary and vodka with sesame crusted baby beets

Chicken in clementines, rosemary and vodka with sesame crusted baby beets

(serves 2)

(best results marinade the chicken over night, but if you’re pushed 30ms will do)

2 chicken breasts

6 clementines

1 tbsp. vodka

6 sprigs of fresh rosemary (or 1 tsp dried)

1 jar of Haywards baby beetroot

2 cups of sesame seeds

2 pinches sea salt

1 egg beaten

2cm of light olive oil in pan.

In a bowl place the chicken breasts, slice 4 clementines and squeeze another 2 juice over them, place the rosemary and add the vodka making sure the chicken is covered and then place in fridge for 30ms or overnight.

Make the beetroot first before you cook the chicken so you can let them cook whilst preparing the chicken.

Heat the oil in pan till hot. Drain the beetroot, and with kitchen rolls dry the beets, dunk into beaten egg. Place the sesame seeds and salt in a bowl and mix through. Take the baby beets covered in egg and roll in sesame seeds. Gently place in hot oil and cook for 5ms, then turn, repeat for another 5ms, then turn. You can leave these simmering on a low heat.

In a pan heat tsp. olive oil and seal the chicken breasts on each side but don’t cook till browned or the subtle flavours of the clementine and rosemary will be over powered. Once sealed pour in the marinade. Place a lid or a plate over the top of the pan and cook for 5-7ms until chicken is cooked.

Place on plate and pour over with gravy from marinade, then drain the beets and serve.

 

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About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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