Estes bifinhos de frango são a prova de que uma refeição rápida não tem de ser sem graça. Com um toque exótico da mistura de especiarias ras el hanout e uma crosta de pão estaladiça, esta receita transforma um simples bife de frango num prato cheio de sabor e textura. É a solução perfeita para um jantar de semana delicioso e sem complicações.

Ingredientes

  • 4 bifinhos de frango
  • 1 colh. chá de salsa picada
  • 1 colh. chá de ras el hanout
  • Sal grosso q.b.
  • 2 fatias pequenas de pão duro/tostas
  • 2 colh. sopa de azeite

Preparação

  1. Tempere os bifinhos com sal e as especiarias.
  2. Passe o pão na picadora até estar quase em pó. Envolva os bifes pela mistura e espalme-os para que o pão fique bem agarrado.
  3. Coloque 1 colher de azeite numa frigideira e quando estiver bem quente deite-lhe os bifes.
  4. Cozinhe por 1 ou 2 minutos e quando dourados vire-os.
  5. Adicione a outra colher de azeite, e deixe dourar novamente. Sirva com puré de batata ou arroz.

Looking for a way to liven up your weeknight chicken dinner? Here is the English version of this incredibly simple and flavourful recipe.

Crumbed Chicken Steaks

This recipe is a brilliant example of how to turn a simple chicken breast into something special with minimal effort. It uses a clever technique of creating a crispy crust from breadcrumbs, seasoned with the wonderfully aromatic Moroccan spice blend, ras el hanout. This isn’t your average breaded chicken; it’s a faster, healthier, and much more flavourful alternative.

Ras el hanout, which translates to “head of the shop,” is a complex North African spice mix that can contain over a dozen different spices, including cumin, coriander, cinnamon, and turmeric. It gives the chicken a warm, fragrant, and slightly exotic flavour that is incredibly delicious. By using stale bread or toast for the coating, you get a wonderfully rustic and crunchy texture that is achieved by pan-frying rather than deep-frying.

This dish is perfect for a quick and easy meal. It pairs beautifully with mashed potatoes or rice, as suggested, but would also be fantastic with a fresh couscous salad or a simple green salad. The key is to get the pan nice and hot to create a golden, crispy crust without overcooking the chicken, ensuring it stays juicy and tender.

Ingredients

  • 4 thin chicken breast fillets (steaks)
  • 1 tsp chopped parsley
  • 1 tsp ras el hanout
  • Coarse salt, to taste
  • 2 small slices of stale bread or toast
  • 2 tbsp olive oil

Method

  1. Season the chicken fillets with salt and the spices.
  2. Blitz the bread in a food processor until it resembles fine breadcrumbs. Coat the chicken fillets in the breadcrumb mixture, pressing firmly so that the crumbs adhere well.
  3. Heat 1 tablespoon of olive oil in a frying pan. When it’s very hot, add the chicken fillets.
  4. Cook for 1 or 2 minutes until golden, then turn them over.
  5. Add the other tablespoon of olive oil and let them turn golden on the other side. Serve with mashed potatoes or rice.