Simple Way to Make Speedy Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale & Jus

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Easiest Way to Prepare Super Quick Homemade Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale & Jus. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale & Jus, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale & Jus delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale & Jus is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few components. You can cook Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale & Jus using 52 ingredients and 16 steps. Here is how you cook it.
#aromasofthekitchen #mysteryweek I would like to Thank Chef Siddharth for giving us the opportunity to feel the experience of Masterchef's Challenge. First week's challenge was mystery box and I picked up all 5 ingredients for my dish. Dish: Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale and Crispy Banana served with Chicken Jus.
Ingredients and spices that need to be Make ready to make Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale & Jus:
- Chicken Chiquita
- 300 g Chicken Breast
- 3 sliced Cheddar Cheese
- 1 Ripe Banana
- 3 Ham(Pork/Chicken)
- To taste Salt
- To taste Black pepper
- 2 cups Refined Flour
- 1/2 tsp Italian mix herbs
- 1/4 tsp Paprika powder
- 250 g Bread Crumb
- 2 tbsp Refined oil
- 2 no Egg yolk
- Chickpea Peanut Galette
- 100 g Chickpea
- 50 g Roated Peanuts
- 1/2 finely chopped onion
- 3-4 finely chopped garlic
- 1 tsp finely chopped leek
- 1 tsp finely chopped celery
- To taste Black pepper
- To taste Salt
- 1 tsp chilli flakes
- 1 tsp cajun spice
- 1/2 tsp lemon juice
- 1 tsp fresh chopped parsley
- Spinach Timbale
- 250 g Spinach
- 6-7 no crushed garlic
- 1/4 no finely chopped onion
- 1 tsp finely chopped leek
- 1 tsp finely chopped celery
- 50 g roasted sesame seeds
- 1 tsp Oil
- To taste Black pepper
- To taste Salt
- 1 pinch sugar
- Crispy Banana
- 1 thin sliced Raw Banana/Plantain
- 1 pinch salt
- 1 pinch Black Pepper
- As needed Oil for deep frying
- 1 pinch Paprika
- Chicken Jus
- As needed Extracted Chicken Fat
- 1 tbsp finely chopped onion
- 3-4 crushed Garlic
- 1 pinch thyme
- 1/4 cup white wine
- 2 tbsp brown sauce
- To taste Salt
- To taste Black pepper
Instructions to make to make Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale & Jus
- Chicken Chiquita :
- Give a slit in the chicken breast and make a packet. Lay the ham on board and place sliced banana and cheese and roll it and stuff inside. Sprinkle a pinch of seasoning and keep aside for 20 minutes.
- Season the flour with salt, pepper and Italian mix herbs(thyme, rosemary and oregano). Now coat the chicken breast with seasoned flour and then dip it in egg yolk and breadcrumb one after another.
- Shallow fry the crumb coated chicken on both sides in low medium heat until it raises the temperature to 165°F.
- Chickpea and Peanut Galette:
- Boil the chickpeas with salt, and sachet of star anise, cinnamon stick and cloves. Take out the sachet of spices and blend it to coarsely dry paste.
- Except peanuts add all the rest ingredients and mix together. Coarsely blend the peanuts and keep it in a plate.
- Make small patties out of chickpea mixture and coat it with blended peanuts and shallow fry it till golden brown.
- Spinach Timbale:
- Blanch the spinach leaves. Keep good leaves aside and chop the rest. Saute the chopped spinach with above mentioned Timbale ingredients.
- Put a cling/plastic wrap on board and lay the leaves one after. Put the sauted spinach mixture on the leaves (lengthwise). Roll it out pressing the sides inside and tie the ends tightly. Keep it in refrigerator for 30 minutes.
- Take it out from wrap and roll on sesame seeds.
- Crispy Banana: Season the raw banana/plantains with salt, black pepper and paprika and deep fry it in very hot oil.
- Chicken Jus:
- Saute onion and garlic with extracted fat of chicken in the same pan and deglaze with white wine. Add brown sauce and reduce it to half. Taste the sauce and add seasoning. Strain it.
- Assemble the elements in the plate and serve it hot.
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