Sesame Rings with Chicken
Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g flour
- 1 pinch salt
- 1 egg
- 50 g butter
- 150 g lard
- butter (for greasing)
- 50 g light sesame seeds
- 250 g Chicken breast fillet
- 2 red onions
- 2 tbsp butter
- 60 g lingonberries (from the jar)
- 120 ml dry red wine
- Salt
- pepper (ground)
- 4 radicchio leaves
Instructions
-
1.
Mix flour with salt, sift onto a work surface, make a well in the center and crack the egg into it. Distribute lard and butter around the well in small lumps and quickly knead by hand into a smooth dough. Shape into a ball, wrap in cling film and refrigerate for 30 minutes. Preheat the oven to 180 °C (convection). Grease mini muffin tins and sprinkle with sesame seeds.
-
2.
Divide the dough into 12 portions and line the wells of the tins. Bake in the preheated oven for about 15 minutes until golden brown. Remove, let cool slightly and carefully lift the rings out of the tins. Wash the chicken, pat dry and cut into small pieces. Peel the onions, halve them and dice finely.
-
3.
Sauté the chicken in a hot pan with melted butter, add the onion and cook until translucent. Add the lingonberries and deglaze with red wine. Let everything simmer briefly, then season with salt and pepper. Trim and wash the radicchio leaves, dry and cut into strips. Spoon the chicken‑wine ragout over the rings and serve immediately.
