INGREDIENTS for 4 people: -1 kilo of free range chicken breast -80 grams of cherry tomatoes -80 grams of creamy natural yogurt -8 dried laurel leaves -2 tablespoons olive oil -1 vacuum bag
-180 grams of sesame
-1 tablespoon of olive oil
-1 small spoonful of olive oil
-1 small spoonful of lemon juice
1.Pack the whole chicken breasts in a vacuum bag with olive oil and laurel leaves and make the vacuum.
2.Cook them in a bath of 65ºC for 1 hour if they are small or 1 hour and 30 minutes if they are large.
1. Mix the sesame and the olive oil with a mixer until you get an homogeneous paste.
1.Burn the eggplants directly to the fire until the skin becomes black and then put them into the oven at 170ºC on an oven tray and cook them for 1 hour and let it cool.
2. Peel eggplants leaving a bit of the burnt skin that got stuck on the flesh, this will give the desired smoky touch.
3. In a glass of mixer we put the peeled eggplant, lemon juice, oil, salt and the tahini. Mix everything and use the Chinese strainer to get the purée.
1.At the time of service, cut the chicken breast into slices about 250 grams each. Sear them in a pan on both sides.
2.Cut each slice in half and introduce them to the oven for 5 minutes at 160ºC to warm.
3.Introduce the tomatoes in a hot deep frier for a few seconds until the skin is separated.
4.Reheat the eggplant mutabal in the microwave and set everything on the plate according to the photography, adding yogurt.
Preparation time: 1 hour and 30 minuts
Total time: 1 hour and 30 minuts