I saw it on a TV show dedicated to the former President of Yugoslavia, Josip Broz Tito. Among other interesting things and facts of his life, the show presented some of his favorite recipes, recorded and later published by his personal chef. This one particularly intrigued me with its rather unusual combination of ingredients and its noteworthy preparation, so I decided to try it as soon as I got all the groceries needed.
I think I've never used nuts with meat before, and after I tried this recipe, I just kept asking myself why I haven't done this before! I mean, that wonderful aroma while meat was roasting bought me right away, and then the flavor...it was simply indescribable! It was the juiciest chicken I've ever tried, and its crispy wrapping was giving it an extra texture and delightfulness...
Before I proceed, let me say a few words about one of the key ingredients that may be unknown to many of you. It's "tobacco" greaves. This unusual and unique form of greaves coming from Serbia, is highly appreciated by gourmands from all around the world. Their thready shape reminds of finely chopped tobacco, and hence the name. This tobacco greaves are made in a distinctive way, by pressing and draining crispy bacon pieces, which gives them a flavor and aroma completely different from that of the "regular" greaves. As a result, the tobacco greaves are quite more expensive than regular ones. Originally, tobacco greaves were served plain, as an appetizer, but lately they've become a common ingredient in salads or sandwiches. Here's how they look like...
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And here's what you'll need to prepare 4 servings:
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Directions:
- In a bowl, combine butter, walnuts, greaves, Parmesan cheese and breadcrumbs until you get a homogenized mixture.
If using regular greaves, chop them first, as finely as possible. Note that the final meal will be much more fatty that way.
Put the mixture between two sheets of baking paper and spread it to a 5-7mm thickness, using your hands or a rolling pin. Put it into the fridge or the freeze for a couple of minutes (altogether with the paper), so that it becomes quite firm.
3. Heat an ungreased frying pan over high heat and add chicken. Cook it shortly, until it gets a nice, brown crust from both sides. Remove from fire and transfer into a suitable baking dish.
4. Now, take the butter mixture out from the freeze and remove the paper. Cover the meat with the butter "sheet". Tailor it, if necessary, so it does not come out from the pan.
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Serve warm.
The chef in the TV show served it with this outstanding peas purée and some pickled peppers, but the old good mashed or baked potatoes will go just fine as well. However, I would strongly recommend you serve some pickled vegetables or some salad with vinegar as a main condiment, as their sourness will perfectly complement this dish by giving it a dash of freshness. Perhaps you'll like this colorful delightful one, or the one with radishes. Or, by choosing this simple potato salad, you'll get both the sourness and the complement dish at once! |
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