- Prep time 15 minutes
- Cook time 20 minutes
- Serves 1
Hello from seulfood, where the portions are singular, and the options are multiple! I started my namesake blog out of a general frustration of having to cook really big batch recipes as an individual who's lived by herself for the most part of her 20's. Two things that really pained me about following phenomenal recipes I'd see online were that they'd all serve a minimum of 4 helpings (hello, excess), making them hard to scale *down*, and that not-so-great appliances in rental units meant that most of my time, effort, and the food would go waste.
That was the inspiration behind seulfood, where "seul" is the French word for single, solo, or individual. I like to think of my blog as the new age home chef's solution to minimizing food wastage and maximizing the variety that you as an individual can put on your plate, and eventually on your palette.
So come check out seulfood on the internet, where I mostly help you set a table for one, and sometimes, for a friend or two ;)
This recipe specifically needs a bit of context: If you've ever lived in the northeastern cities of the USA (city of brotherly love, anyone?), you, like me, probably have a favorite halal food truck, and will go to all lengths to argue how your choice is the best (duh).
If you've ever lived in Southern California, you, like me, have a favorite brunch spot and will ensure you drop everything to make a weekend reservation weeell ahead of time (also, duh).
So I combined both my loves to make a one-pot brunch recipe that you don't need a crowd, patience, or a reservation to enjoy. It's you and your weekend at the cafe you call home.
*https://www.instagram.com... —Rewati Kulkarni
- Toast & fix-ins
very thick slice of bread, about 1-inch thick (I used croissant bread!)
3 - 5 ounces
Boneless chicken breast (this quantity would really depend on your individual appetite)
Food truck spice* (see below for ingredients)
Shredded romaine lettuce
Crumbled goat cheese
Mejdool dates, finely chopped
4 - 5
Slices of a navel orange
- *Make the food truck spice: 1/4 tsp sumac 1/4 tsp harissa seasoning powder 1/4 tsp turmeric 1/2 tsp salt 1/2 tsp ground black pepper 1/4 tsp ground cumin 1/2 tsp ground paprika Mix all ingredients till they resemble one uniform powdered mix.
- Season the chicken with salt, pepper, and the food truck spice. Brush the bread with butter on both sides, and in the skillet, toast the bread till golden brown. Set aside on a plate.
- Brush the skillet with some more butter and cook the chicken for 4 minutes on each side, till fully cooked and slightly charred.
- While the chicken is cooking, prep the toast: sprinkle the crumbled goat cheese, sumac, and dates over the toast, and top off with the shredded lettuce. Once the chicken is fully cooked, cut it into thin strips and add it over the lettuce. Cut the rinds off the orange slices, tear the large slices into thin and small pieces, and sprinkle over the chicken.
- Make the garnishing: mix together all the ingredients to form a thin, slightly runny sauce, and drizzle all over the toast. Enjoy!