Grilled chicken fas­san­joun

Taste & Flavors - - FALL - By Chef Hus­sein Ha­did Hus­sein Ha­did Cater­ing

Chef Hus­sein Ha­did, Hus­sein Ha­did Cater­ing

IN­GRE­DI­ENTS

Chicken mari­nade

12 X 200g deboned chicken breasts with skin 12 tbs yo­gurt

3 tbs pomegranat­e mo­lasses

2 tbs sumac

1 tbs pomegranat­e peel pow­der

2 tbs Aleppo pep­per

1 tsp hot chili pow­der

1 le­mon juice

Chicken fas­san­joun sauce

1 L chicken demi-glace

500 ml chicken broth/stock

250 g wal­nuts

200 ml veg­etable oil

3 cloves gar­lic chopped fine

3 large onions minced fine

100 g gin­ger fresh cut fine

300 ml pomegranat­e mo­lasses

1 L pomegranat­e juice

250 ml apri­cot puree

2 le­mon juice

Salt & pep­per to taste

Saf­fron rice

1 kg bas­mati rice

1.5 chicken stock

Pinch Per­sian saf­fron threads

100 ml ex­tra vir­gin olive oil

Salt & pep­per to taste

Chicken fas­san­joun gar­nish

Grinded wal­nuts, fine cut apri­cots & bar­ber­ries With za­atar leaves

PREPA­RA­TION

For the chicken, mar­i­nate all the chicken in­gre­di­ents to­gether. Mix well and place in re­frig­er­a­tor.

For the fas­san­joun sauce, in a food pro­ces­sor grind the wal­nuts. Re­move and set aside. Mince and cut the onion. Peel the gin­ger and cut fine. Peel the gar­lic, crush and cut fine. Sauté the onions with veg­etable oil un­til translu­cent. Add the gar­lic and gin­ger and cook for 1 minute. Add the wal­nuts. Mix well.

Add the chicken sauce (demi-glace) with pomegranat­e mo­lasses, apri­cot puree, pomegranat­e juice and le­mon juice. Add the chicken stock and sea­son with salt and pep­per. Bring to a boil and let sim­mer for 2 hours. When the sauce has thick­ened check sea­son­ing and taste. The sauce needs to be con­sis­tent and thick. In a blender, blend grad­u­ally the sauce un­til smooth. Strain in a chi­nois and set aside.

For the chicken, pre­pare the char­coal and sea­son the chicken. On a low fire, grill the chicken skin side down. Af­ter 5 min­utes, turn onto other side and cook for fur­ther 5 min­utes.

For the saf­fron rice, sauté the rice in olive oil and toss well. Add the boil­ing chicken stock. Add the saf­fron threads. Sea­son with salt and pep­per. Cover, and cook on low heat for 18 min­utes. Fluff the rice.

To serve, place the chicken fas­san­joun sauce on a the bot­tom of plate and add the chicken breast on top. Gar­nish with the mix blend of wal­nuts, apri­cots, bar­bar­ries and za­atar leaves

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