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.
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.
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.
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.
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.
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.
Arrange the dish by placing the marinated chicken skewers on a bed of bulgur. Accompany the tasting with prune harissa.
The Chef's Tip When the nice weather is here, don't hesitate to grill the chicken skewers directly on the barbecue.
To finish
0 servings
4
TH 
EN