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Ингредиенты
- 2 x celery sticks
- 1 x onion
- 1 3/5 kg chicken bouquet garni
- 1 x level tsp salt
- 1 x level tsp black peppercorns
- 125 gm ready to eat dry apricots
- 2 x shallots
- 1 Tbsp. oil
- 2 x level tsp curry pwdr
- 2 x level tsp tomato paste
- 100 ml red wine bay leaf
- 2 x lemon slices
- 450 ml homemade or possibly bought thick mayonnaise
- 2 x level tbsp double cream
- 1 Tbsp. lemon juice
- 1 pch cayenne lime and coriander sprigs to garnish wild rice and bean salad to accompany
Инструкции
- Place minced celery and onion in an ovenproof pan with chicken bouquet gami salt and peppercorns.
- Pour in sufficient cool water to just cover thighs of the chicken; cover pan.
- Bring slowly to the boil on the boiling plate; then cook on the grid shelf in the roasting ovenfor 50 min to 1hour.
- Transfer chicken to a bowl; strain warm stock over.
- Sit bowl in ice cool water cold.
- Place the apricots in a small pan and cover with freshly boiled water leave to soak for 30 min.
- Finely chop the shallots.
- Heat the oil in an ovenproof pan add in the shallots and cook on the simmering plate for 1 minute.
- Add in curry pwdr fry for 2 to 3 min. Stir in tomato paste; fry for 1 minute. Pour in red wine and 100ml water.
- Bring to boil on the simmering plate; add in bay leaf and lemon slices.
- Cook for 20 min in the simmering oven.
- Strain through a fine sieve pressing to extract the juices; reserve curry liquid and set aside (throw away contents of sieve).
- Bring apricots to boil cover and simmer for 15 min till soft: drain and puree; set aside.
- Remove skin and bones from chicken and cut flesh into thick strips.
- Mix mayonnaise with 3 to 4 tbsp reserved curry liquid 4 to 5 level tbsp apricot puree and the cream.
- Dilute with boiling water to give a coating consistency; season.
- Add in lemon juice and more curry liquid or possibly apricot puree to taste.
- Mix chicken with some curry mayonnaise; serve the rest separately. Garnish and serve with rice and salad.
- To check the chicken is cooked pierce the thickest part of the thigh with a sharp knife; the juices should run clear. The chicken is more moist if it cools in stock. The chicken bones can be added to the stock and simmered again for 1 hour to make an intense stock for soups and sauces.Use a mild Korma style curry pwdr. Freeze the remainder of the curry liquid for future use. Many variations of this disk exist Originally served by the cordon bleucookery school to the visiting dignitaries of the coronation of the Queen it is also known as chicken elizabeth.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 8 servings | |
| Calories 506 | |
| Calories from Fat 451 | 89% |
| Total Fat 51.0g | 64% |
| Saturated Fat 7.53g | 30% |
| Trans Fat 0.04g | |
| Cholesterol 4mg | 1% |
| Sodium 622mg | 26% |
| Potassium 102mg | 3% |
| Total Carbs 13.19g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 6.31g | 4% |
| Protein 1.09g | 2% |
