- Salted Chicken Breast.
- 1 large Aubergine.
- 2 tablespoons of Rice flour
- 1 tablespoon of Paprika.
- Basil Leaves
- Vegetable Oil.
The prep works starts before you freeze your chicken after getting it home. Rub some salt and a little turmeric(optional). When the chicken waits in the fridge, this will work its way into the flesh.
Thaw the chicken and wash off the salt. Pat it dry. Completely dry. There should be no moisture or wetness in it.
Combine rice flour and paprika. Rub this all over the chicken breast. It must be dry to the touch with no wet spots.
Heat a teaspoon or two of oil in a heavy pan. When its hot, lay down the chicken. Add butter on the sides. Let the butter melt and find its way around the chicken. Let it cook on medium heat till the color has changed in at least 75% of the chicken. Flip it over. After 3-4 mions, use a thermometer to check. If its 65C+ immediately remove and let the chicken rest.
Rub the rice+paprika on cut pieces of the aubergine.
In the left over butter in the pan, add a little more. Saute basil leaves in this. In about two three mins they would have made the butter very fragrant. Remove the leaves and keep them with the resting chicken breast. In this fragrant butter add the coated aubergine slices. Cook on low to medium heat flipping maybe once or twice. Till the aubergine has softened and cooked thru.
Enjoy a super star meal.