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LAUREL

€1.68
VAT included

Essential Aromatic Herb: Laurel

Laurel is an aromatic plant with long, green, leathery leaves, used as a condiment in Mediterranean cuisine. Its flavor is intense and slightly bitter, complementing well with meats, stews, soups, sauces, and marinades. Laurel is typically added whole at the beginning of cooking and removed before serving. It is native to the Mediterranean region and has medicinal properties, such as improving digestion, relieving muscle pain, and stimulating appetite.

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Chicken Recipe with Laurel Leaves

Laurel is a plant native to the Mediterranean region and has been valued for its flavor and aroma since ancient times. Laurel is a shrub or small tree, belonging to the Lauraceae family, which can grow up to 10 meters tall. Laurel leaves are dark green and have an oblong and pointed shape, with a smooth edge and a leathery texture. The characteristic aroma and flavor of laurel come from its essential oils, which are released when the leaves are dried or cooked. In cooking, laurel is used as an aromatic spice to enhance the flavor of stews, soups, sauces, marinades, and pickles. It is also used in the preparation of pickled foods such as pickles or olives, and in the production of cheeses and cold cuts. In ancient Greece and Rome, laurel was used as a symbol of victory, and athletes and military leaders were crowned with laurel wreaths. Regarding health, it has been shown that the active compounds of laurel, such as cineole and eugenol, have antioxidant and anti-inflammatory properties. Additionally, laurel is believed to help reduce cholesterol levels and improve digestion. There are several varieties of laurel, including common laurel, cherry laurel, Pacific laurel, and Indian laurel. Each variety has unique characteristics of flavor and aroma, making them ideal for different dishes. Below is a step-by-step recipe using laurel leaves:

Chicken Recipe with Laurel Leaves:

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons of olive oil
  • 2 cloves of minced garlic
  • 1 chopped onion
  • 1 peeled and chopped carrot
  • 2 stalks of chopped celery
  • 2 laurel leaves
  • 1 cup of chicken broth
  • Salt and black pepper to taste

Instructions:

  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the chicken breasts and cook for 5 minutes on each side, until golden brown.
  3. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the garlic, onion, carrot, and celery. Cook for 5-7 minutes, until the vegetables are soft.
  5. Add the laurel leaves and chicken broth to the skillet and stir well. Let the mixture boil.
  6. Reduce the heat to medium-low and add the chicken breasts to the skillet. Cover and cook for 15-20 minutes, or until the chicken is cooked through and tender
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