Chicken Chiquita, Chickpea Peanut Galette

Name: Chicken Chiquita, Chickpea Peanut Galette
Yield: 1 serving
Cuisine: Indian
Ingredients: 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; 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; 250 g Spinach; 6-7 no crushed garlic; 1/4 no finely chopped onion; 1 tsp finely chopped leek; 1 tsp finely chopped celery

Chef KLP @chef_klp

Kolkata

#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.

Saved

Ingredients

1 serving

Chicken Chiquita
300 gChicken Breast
3sliced Cheddar Cheese
1Ripe Banana
3Ham(Pork/Chicken)
To tasteSalt
To tasteBlack pepper
2 cupsRefined Flour
1/2 tspItalian mix herbs
1/4 tspPaprika powder
250 gBread Crumb
2 tbspRefined oil
2no Egg yolk
Chickpea Peanut Galette
100 gChickpea
50 gRoated Peanuts
1/2 finely chopped onion
3-4 finely chopped garlic
1 tspfinely chopped leek
1 tspfinely chopped celery
To tasteBlack pepper
To tasteSalt
1 tspchilli flakes
1 tspcajun spice
1/2 tsplemon juice
1 tspfresh chopped parsley
Spinach Timbale
250 gSpinach
6-7no crushed garlic
1/4no finely chopped onion
1 tspfinely chopped leek
1 tspfinely chopped celery
50 groasted sesame seeds
1 tspOil
To tasteBlack pepper
To tasteSalt
1 pinchsugar
Crispy Banana
1 thin sliced Raw Banana/Plantain
1 pinchsalt
1 pinchBlack Pepper
As neededOil for deep frying
1 pinchPaprika
Chicken Jus
As neededExtracted Chicken Fat
1 tbspfinely chopped onion
3-4crushed Garlic
1 pinchthyme
1/4 cupwhite wine
2 tbspbrown sauce
To tasteSalt
To tasteBlack pepper

Saved

Steps

1

Chicken Chiquita :
2

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.
3

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.
4

Shallow fry the crumb coated chicken on both sides in low medium heat until it raises the temperature to 165°F.
5

Chickpea and Peanut Galette:
6

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.
7

Except peanuts add all the rest ingredients and mix together. Coarsely blend the peanuts and keep it in a plate.
8

Make small patties out of chickpea mixture and coat it with blended peanuts and shallow fry it till golden brown.
9

Spinach Timbale:
10

Blanch the spinach leaves. Keep good leaves aside and chop the rest. Saute the chopped spinach with above-mentioned Timbale ingredients.
11

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.
12

Take it out from wrap and roll on sesame seeds.
13

Crispy Banana: Season the raw banana/plantains with salt, black pepper and paprika and deep fry it in very hot oil.
14

Chicken Jus:
15

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.
16

Assemble the elements in the plate and serve it hot.