The Reunion Chicken
Walking into a charming Bistro in London's Covent Garden, I happened to order a delightful chicken on their plat du jour. On my return home I decided to recreate the dish in my own Kitchen. One thing led to another and it landed up being picked to be served and shared with 350 guests at my own School Reunion. The Grand Banquet Hall here in Mississauga did a good job of replicating it!!
This chicken recipe relates rather well to my recent article in Huffington Post The French In My Food.
You will need 3 bowls and 3 spoons to prepare this.
The Marinade
Bowl # 1
To Assemble
Place the cooked Chicken on a platter,spoon the yougrut mixture from bowl # 3 and top with the chickpea and tomato juices from the cooking tray. Optionally, sprinkle with olive oil and paprika for presentation.
Tips
While preparing the 3 bowls be careful not to mix anything with the spoon used in the bowl with raw chicken.
If you prefer to use boneless thigh chicken cook for 30 minutes;It will taste just as great.
When checking the chicken for being perfectly cooked, always pierce the thickest part of the breast to release the juices. If the colour of the juice is pink it is still slightly raw.
This recipe does not reheat well. Cook just before you are going to eat it.
Ancho chilli is a good substitute to Paprika or chilli flakes.
Parsley can be replaced for Corriander leaves if preferred. A few finely chopped mint leaves can be added optionally.
Use "fresh" yogurt and not an old one gone sour as it will ruin the taste of the topping.
For more amazing Moroccan recipes click
Niloufer's Kitchen: Moroccan Cuisine
http://www.amazon.com/dp/B00GP0CSBI
Reader Comments
Walking into a charming Bistro in London's Covent Garden, I happened to order a delightful chicken on their plat du jour. On my return home I decided to recreate the dish in my own Kitchen. One thing led to another and it landed up being picked to be served and shared with 350 guests at my own School Reunion. The Grand Banquet Hall here in Mississauga did a good job of replicating it!!
This chicken recipe relates rather well to my recent article in Huffington Post The French In My Food.
.JPG) |
| Moist, tender chicken breast with fresh bold flavours |
You will need 3 bowls and 3 spoons to prepare this.
The Marinade
Bowl # 1
Mix together
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 lemon juiced
Bowl # 2
In a bowl mix, keep aside
in another bowl mix and keep aside
1 3/4 cup chickpeas; Canned, rinse in cold water
1 1/2 cup cherry tomatoes; slit in half
1 cup fresh chopped corriander salt
1 tbsp of the marinade ( bowl # 1)
Bowl # 3
In a bowl mix, keep aside
1/2 cup plain yogurt or Greek yogurt
1 tsp sugar
1 tsp honey
salt
1 tbsp of the prepared marinade ( bowl#1)
Method
Prepare 4 chicken breast halves with or without bones sliced horizontally in thin slices or whole.
Salt the chicken breasts and then apply the marinade generously all over.
Place the chicken in a tray. and keep ready to bake.
When ready to cook, pour the chickpea mixture all around it but NOT on top.
Preheat oven to Hot; 400-450°F/ 200-225C. Cook this for 15 minutes if the chicken breast is sliced and thin or 22 minutes if the breasts are left whole and thick. Check to make sure it is cooked through. Serve with yogurt sauce(bowl #3). Do not over cook the chicken or it will be dry.
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 lemon juiced
Bowl # 2
In a bowl mix, keep aside
in another bowl mix and keep aside
1 3/4 cup chickpeas; Canned, rinse in cold water
1 1/2 cup cherry tomatoes; slit in half
1 cup fresh chopped corriander salt
1 tbsp of the marinade ( bowl # 1)
Bowl # 3
In a bowl mix, keep aside
1/2 cup plain yogurt or Greek yogurt
1 tsp sugar
1 tsp honey
salt
1 tbsp of the prepared marinade ( bowl#1)
Method
Prepare 4 chicken breast halves with or without bones sliced horizontally in thin slices or whole.
Salt the chicken breasts and then apply the marinade generously all over.
Place the chicken in a tray. and keep ready to bake.
When ready to cook, pour the chickpea mixture all around it but NOT on top.
Preheat oven to Hot; 400-450°F/ 200-225C. Cook this for 15 minutes if the chicken breast is sliced and thin or 22 minutes if the breasts are left whole and thick. Check to make sure it is cooked through. Serve with yogurt sauce(bowl #3). Do not over cook the chicken or it will be dry.
.JPG) |
| Plated, elegant and simple a meal in itself. |
Place the cooked Chicken on a platter,spoon the yougrut mixture from bowl # 3 and top with the chickpea and tomato juices from the cooking tray. Optionally, sprinkle with olive oil and paprika for presentation.
While preparing the 3 bowls be careful not to mix anything with the spoon used in the bowl with raw chicken.
If you prefer to use boneless thigh chicken cook for 30 minutes;It will taste just as great.
When checking the chicken for being perfectly cooked, always pierce the thickest part of the breast to release the juices. If the colour of the juice is pink it is still slightly raw.
This recipe does not reheat well. Cook just before you are going to eat it.
Ancho chilli is a good substitute to Paprika or chilli flakes.
Parsley can be replaced for Corriander leaves if preferred. A few finely chopped mint leaves can be added optionally.
Use "fresh" yogurt and not an old one gone sour as it will ruin the taste of the topping.
For more amazing Moroccan recipes click
Niloufer's Kitchen: Moroccan Cuisine
http://www.amazon.com/dp/B00GP0CSBI
Reader Comments
|
11/15/12
 | | ||
Hello - made the dish yesterday to try it for a party on Saturday - turned out REALLY well.
Thx again.
D
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