Articles & Recipes
Middle Eastern Chicken wrapped in saffron crepe with prune jam
This recipe is complements of Comestibles catering
Ingredients
Middle Eastern chicken
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground cardamom
¼ tsp paprika
salt & pepper
2 tabsp pickled (preserved ) lemon or 2 tabsp fresh lemon juice and 1 tsp lemon zest
1 tabsp olive oil (20ml)
2 skinned and boned chicken breast (300grams)
Saffron crepe
¾ cup grams white flour (100grams)
1 egg (50grmas)
1 cup non fat milk (250ml)
1 tabsp chopped chives
pinch of saffron or 1/4 tsp turmeric
1 tsp fresh finely diced chilli or ¼ tsp dried
1 tabsp olive oil (20grams)
Salt and pepper
Prune jam
2 tabsp water (40 ml)
1 tea bag
2 tabsp sugar (36 grams)
10 medium dried seeded prunes (100 grams)
20 ml brandy
Method
Middle Eastern chicken
* Place coriander, cumin and cardamom in an oven proof dish and roast in hot oven for 3 minutes.
* Remove and add paprika, salt, pepper, pickled lemon and oil.
* Mix to form a paste.
* Place chicken breasts in a dish and cover with marinade.
* Leave for 1 hour.
* Bake in 180(C oven for 25 -30 minutes or in a non-stick fry pan for 10 minutes until just cooked.
Saffron crepes
* Sift flour, salt and pepper into a bowl.
* Make a well in the flour.
* Break egg into the middle.
* Slowly whisk milk into flour, egg and oil until a smooth batter is formed.
* Add Saffron, chilli and chives.
* Refrigerate and let stand for 2 to 3 hours.
* Heat a crepe pan and spray with oil.
* Add a ladle of mixture (about 1/2 cup for large crepes or 1/4 cup for small crepes ) to the hot pan and allow mixture to run until the surface is covered.
* When it starts to bubble on the surface, run spatula around edge and turn or flip over.
* Leave to 15 seconds and then turn out.
* Repeat for remaining mixture, making 5 large or 9 small crepes
Prune jam
* Boil water and infuse tea and sugar.
* Add prunes and leave over night.
* Add brandy and remove tea bag.
* Leave for 2 hours more and then blend until smooth in a food processor.
Assemble crepes
* Lay crepes on bench, spread evenly with prune jam.
* Slice chicken and place in strip on bottom half of crepe, dividing chicken between crepes.
* Roll up firmly and place in refrigerator for ½ hour to set.
* Slice on an angle into 5 to 10 cocktail bites depending on size of crepes. Discard ends.
* Serve garnished with fresh coriander sprigs and julienne of red, green and yellow capsicum.
Serves : 50
Quantity per Serve : each
Nutrients per Serve :
KJ 191, Calories 46, Carbohydrates(grams) 3.4, Fat(grams) 1
Note
Make this dish Gluten Free by using gluten free flour