Buttermilk-brined chicken with summer vegetables

Step 1/5

• 2 chicken breasts
• 50 ml buttermilk
• 15 g tomato paste
• 1 tbsp maple syrup
• ⅛ tsp cayenne pepper
• ½ tsp sweet paprika powder
• ½ tsp salt
• ¼ lemon

• paper towels
• large bowl
• bowl (small)

Rinse the chicken breasts with cold water, pat dry if necessary. Mix the buttermilk with the tomato paste, maple syrup, cayenne pepper, paprika, salt, and lemon zest, and marinate the chicken in it for at least 2 hrs.

Step 2/5

• 2 carrots with top greens
• 1 bell peppers
• ½ red onion
• 100 g canned chickpeas
• 30 g olives

• knife
• cutting board
• sieve

Preheat the oven to 200°C / 390°F. Meanwhile cut off the top greens of the carrots and keep them. Peel the carrots and cut them in half lengthwise. Wash the peppers, remove the seeds, and cut them into eighths lengthwise. Halve the olives, peel and cut the red onions into eighths and cut half of the lemon into thin wedges. Drain the chickpeas in a sieve.

Step 3/5

• 25 g olive oil
• ¼ tsp sweet paprika powder
• ¼ tsp salt
• pepper

• baking sheet
• parchment paper

Put the vegetables and chickpeas on a baking sheet lined with baking paper and mix with olive oil, paprika, salt, and pepper. Place the chicken breasts in between, and bake for approx. 30-35 min.

Step 4/5

• 150 g crème fraîche
• ½ tsp sugar
• ¼ lemon
• ¼ tsp salt
• pepper

• bowl

Wash the carrot greens, pat them dry, pluck the leaves, and then chop finely. Put the crème fraîche in a bowl and stir in the carrot greens. Season with salt, pepper, sugar, and the zest and juice of the lemon.

Step 5/5

• pepper
• flaky sea salt

To serve, spread some dip on the plates and arrange the vegetables. Slice the chicken breast and arrange on top. Garnish with some carrot greens, sea salt, and pepper.

Enjoy your meal!