2 star anise 3 cloves 3 allspice berries 2 tsp each coriander and fennel seeds dried chilli without seeds 1 cinnamon stick (around 10 cm) 1 tsp ground turmeric 15 cm organic orange peel (thinly sliced) salt 500 ml dry cider 4 corn-fed chicken breasts (200 g each) 20 g butter 1 tbsp olive oil
4 freezer bags (1 l each)
Per portion: 1489 kJ / 357 kcal, protein 47g, fat 9g, carbohydrate 9g
1. The day before, grind the star anise, cloves, allspice, coriander, fennel and chilli in a pestle and mortar or mixer. Roughly chop the cinnamon stick. Boil everything in a pan with the turmeric, orange peel, 1 tsp salt and cider. Cover and leave to simmer for 25 minutes on the lowest heat.
2. The day before, put each chicken breast in a freezer bag. Divide the cooled stock between the bags. Seal the bags carefully and leave to marinate in the fridge.
3. Around 75–85 minutes before serving put the chicken breasts in the freezer bags in the perforated container of the steam oven and cook on the steam/cook universal setting at 60°C for 60–70 minutes.
4. Warm the plates in the warming drawer. Take the chicken out of the oven. Pour the liquid out of the bags into a large pan and boil until it is reduced by half. Pour the sauce through a sieve lined with muslin and season.
5. Heat the butter and oil in a frying pan. Brown the chicken on the skin side for 5 minutes and the meat side for 3 minutes. Put the chicken and sauce on the warm plates and serve with root vegetable puree.
To bind the sauce, return it to the pan after pouring it through the sieve and stir in 50 g cold butter chopped into small pieces. Garnish with pink peppercorns, cinnamon stick and star anise.