As I have mentioned before… I like to cut up my raw Chicken–or trim it–on the paper it comes wrapped in…
So, the waste goes straight in the bin…
This not only helps prevent cross contamination in the kitchen (RAW Chicken is to be treated with the utmost respect… and not to be allowed to come into contact with ANYTHING else!!)…
BUT it saves on having to scrub chopping boards, too 😃👍
I buy double breasts for this…
And they need the cartilage removed from down the spine…
An incision on either side… and it’s easily removed…
Bring a large pan of Water up to the boil… adding some springs of Thyme…
Add a good 1/8 of a cup of Salt…
Watch out when you add the Salt… the Water temperature increases rapidly and will often almost bubble over…
Drop in your Chicken….
Poach for 20 minutes…
Meanwhile… chop a Red Onion…
And a couple of Garlic cloves…
Add 2 tablespoons of Butter…
And a glug of Olive Oil…
All now is ready to receive the Onions…
My pan can get a little too hot before I add the Oil and Butter… so I end up with brown Butter…
No worries… brown Butter is fine… and is often used as a sauce itself… no taste of “burnt” because of the Oil 👍
After about 5 minutes… in goes the Garlic and Cilantro stalks…
Follow with some spice… ground Cumin Seeds!!
After 20 minutes, fish out a Chicken breast… and cut into it at the thickest part…
If done… retrieve the others… and sprinkle them with Garlic Powder… AND a pinch of Cumin…
Leave them to cool slightly…
Begin to shred the breasts with 2 forks…
