Nutrition Facts
4 servings
4
Stuffed Chicken Skewers with Prunes, Corn Bulgur, and Prune Harissa
Let yourself be surprised by the flavor combinations of this dish that highlights the unique taste of this 100% local fruit. A recipe by chef Julien for a special variety of prune.
The Pruneau Harissa IGP
110 Pitted Agen prunes
24 Red Tunisian pepper
2 cumin
4 Coriander seeds
100 Candied tomatoes
2 paprika
2 Espelette pepper
20 Olive oil
12 drops Tabasco
Chicken Skewers with Prunes
16 Pitted Agen prunes IGP
500 chicken supremes (about 125 g per person)
16 whole almonds
16 candied lemon strips
The marinade
3 thyme
13 fine salt
3 ground black pepper
80 Peanut oil
25 blanched garlic
10 Salt
1 Espelette pepper
100 olive oil
10 white chicken stock
2 fresh thyme
The seasoning for corn bulgur.
30 Diced prunes
8 Chopped flat-leaf parsley
4 Chopped coriander
3 Chopped preserved lemon
8 Fresh lemon juice
Directions
1
Prepare the marinade for the chicken by mixing 3 g of thyme, 13 g of fine salt, 3 g of ground black pepper, 80 g of peanut oil, 25 g of blanched garlic, the juice and zest of half a lemon, and 60 g of shallot. Cut the chicken breasts into strips 2 cm high and 6 cm long. Let marinate for 24 hours.
2
For the prune harissa, gather all the ingredients (except for the olive oil) in a food processor and blend. Gradually add the olive oil while continuing to blend until there are no more chunks. Strain the resulting mixture through a fine sieve or mesh strainer. Transfer and store in the refrigerator.
3
In a saucepan, bring 500 g of water to a boil with 30 g of blanched garlic, 10 g of salt, 1 g of paprika, 100 g of olive oil, 10 g of chicken stock powder, and 2 g of chopped thyme. Then, pour in 200 g of corn bulgur and bring to a boil again. Bake at 180°C for 11 minutes, stirring at least twice during cooking. Once the bulgur is cooked, remove it, cover with film, and let it cool in the refrigerator.
4
To prepare the skewers, open the prunes in half, insert a whole almond and a strip of candied lemon. Wrap the stuffed prunes in strips of chicken, and secure everything with a small skewer. Grill the skewers in a grill pan for 1.30 minutes on each side.
5
In a mixing bowl, combine the previously cooked bulgur with 8 g of chopped flat-leaf parsley, 4 g of chopped coriander, 30 g of diced prunes, 3 g of chopped candied lemon, and 8 g of fresh lemon juice.
6
Arrange the dish by placing the marinated chicken skewers on a bed of bulgur. Accompany the tasting with prune harissa.
7
The Chef's Tip When the nice weather is here, don't hesitate to grill the chicken skewers directly on the barbecue.
8
To finish
Ingredients
The Pruneau Harissa IGP
110 Pitted Agen prunes
24 Red Tunisian pepper
2 cumin
4 Coriander seeds
100 Candied tomatoes
2 paprika
2 Espelette pepper
20 Olive oil
12 drops Tabasco
Chicken Skewers with Prunes
16 Pitted Agen prunes IGP
500 chicken supremes (about 125 g per person)
16 whole almonds
16 candied lemon strips
The marinade
3 thyme
13 fine salt
3 ground black pepper
80 Peanut oil
25 blanched garlic
10 Salt
1 Espelette pepper
100 olive oil
10 white chicken stock
2 fresh thyme
The seasoning for corn bulgur.
30 Diced prunes
8 Chopped flat-leaf parsley
4 Chopped coriander
3 Chopped preserved lemon
8 Fresh lemon juice
Directions
Directions
1
Prepare the marinade for the chicken by mixing 3 g of thyme, 13 g of fine salt, 3 g of ground black pepper, 80 g of peanut oil, 25 g of blanched garlic, the juice and zest of half a lemon, and 60 g of shallot. Cut the chicken breasts into strips 2 cm high and 6 cm long. Let marinate for 24 hours.
2
For the prune harissa, gather all the ingredients (except for the olive oil) in a food processor and blend. Gradually add the olive oil while continuing to blend until there are no more chunks. Strain the resulting mixture through a fine sieve or mesh strainer. Transfer and store in the refrigerator.
3
In a saucepan, bring 500 g of water to a boil with 30 g of blanched garlic, 10 g of salt, 1 g of paprika, 100 g of olive oil, 10 g of chicken stock powder, and 2 g of chopped thyme. Then, pour in 200 g of corn bulgur and bring to a boil again. Bake at 180°C for 11 minutes, stirring at least twice during cooking. Once the bulgur is cooked, remove it, cover with film, and let it cool in the refrigerator.
4
To prepare the skewers, open the prunes in half, insert a whole almond and a strip of candied lemon. Wrap the stuffed prunes in strips of chicken, and secure everything with a small skewer. Grill the skewers in a grill pan for 1.30 minutes on each side.
5
In a mixing bowl, combine the previously cooked bulgur with 8 g of chopped flat-leaf parsley, 4 g of chopped coriander, 30 g of diced prunes, 3 g of chopped candied lemon, and 8 g of fresh lemon juice.
6
Arrange the dish by placing the marinated chicken skewers on a bed of bulgur. Accompany the tasting with prune harissa.
7
The Chef's Tip When the nice weather is here, don't hesitate to grill the chicken skewers directly on the barbecue.
8
To finish
Notes
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