Herb Chicken with Yogurt Sauce and Zucchini from Rudolf and Karl Obauer

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Ingredients for 4 portions
  • 2 tbsp Rosemary, minced
  • 1 tbsp Mint, minced
  • 1 tbsp Basil, minced
  • 4 Chicken breast fillet(s) 250 g each
  • Olive oil
  • Argan oil
  • For the yogurt sauce
  • 3 tbsp Peanut oil
  • 0.5 Garlic clove(s), squeezed
  • 60 ml Heavy cream 36 % fat
  • 50 g QimiQ Classic
  • 1 tsp Lemon grass, minced
  • 1 tsp Ginger root, minced
  • 250 g Natural yogurt
  • 60 ml White wine
  • shot White wine vinegar
  • 0.5 tsp Curry powder
  • 0.5 tsp Curcuma, dried
  • Salt and pepper
  • For the zucchini
  • 4 small Zucchini
  • 2 tbsp Butter
  • Salt
  • Cilantro / coriander, ground
  • Rosemary, minced (optional)
Method
1.
For the chicken, lay the thick end of one fillet on the thin end of the other (to be evenly cooked through). Roll the double fillets in the chopped herbs, place on a sheet of cling film and drizzle with olive oil and argan oil. Wrap tightly in the cling film and cook over steam for approx. 12 minutes, or until the meat core reaches a temperature of 55° C.
2.
For the sauce, heat the oil, garlic, cream and QimiQ Classic. Add the remaining ingredients and whisk smooth.
3.
For the zucchini, wash and rub with salt (to clean properly) and chop off the ends. Cut lengthwise into thick slices.
4.
Place the butter with a little water and pinch of salt in a frying pan and bring to a boil. Add the zucchini slices, cover and cook for a few minutes until firm to the bite. Remove from the pan and sprinkle with the herbs.
5.
Allow the chicken fillets to rest in the plastic film for 15 minutes after cooking, unwrap and cut into finger thick slices. Heat the sauce and blend until frothy. Serve the chicken and courgette on the sauce.