Chicken with Yogurt and Salted Puff

منى جاب اللهChef

Ingredients

• 1/2 cup flour
  0.5 cup
• 1/2 cup water
  0.5 cup
• 2 eggs
  2 eggs
• grated Parmesan cheese
  0
• 1/3 cup butter
  0.3 cup
• 1/4 teaspoon salt
  0.3 teaspoon
• 1/2 kilogram skinless, boneless chicken (cut into small pieces)
  0.5 kilogram
• 5 cups water
  5 cup
• 2 cups yogurt
  2 cup
• 1 cup ricotta cheese
  1 cup
• large chopped celery
  0
• large chopped onion
  0
• large chopped carrot
  0
• whole spices (cardamom, cloves, cinnamon)
  0
• 1 1/2 cups fresh herbs (basil, mint, parsley, cilantro)
  1.5 cup
• 2 cloves garlic, minced
  2 clove
• 1 teaspoon fresh ginger, minced
  1 teaspoon
• 1 green chili, deseeded
  1 chili
• 1 tablespoon cornstarch, dissolved in a little cold water
  1 tablespoon
• salt and white pepper
  0
• 1 tablespoon butter
  1 tablespoon
• 3 cloves garlic, minced
  3 clove
• 1/4 cup fresh cilantro, chopped
  0.3 cup

Steps

1. 1

   For the choux pastry, preheat the oven to 180 degrees Celsius.

   Required Tools:

   Oven

   5 min
2. 2

   Place the water and butter in a thick pot over medium heat, add the salt and let the mixture come to a boil, then add the flour while continuously stirring with a wooden spoon until the ingredients are combined into a single mass.

   Required Tools:

   🍳

   Pot

   Wooden Spoon

   5 min
3. 3

   Remove the mixture from the heat and beat it in a Kenwood mixer using the K whisk.

   Required Tools:

   🍳

   Kenwood Mixer

   🍳

   Whisk

   5 min
4. 4

   Gradually add the eggs (one at a time) and mix well (do not add the second egg until the first is fully incorporated into the mixture).

   5 min
5. 5

   Place the mixture in a pastry bag and shape it into small balls on a baking tray at equal distances (ensure that no part of the dough protrudes at the end of shaping to avoid browning faster, and press it with a wet finger and sprinkle a little Parmesan cheese on top).

   Required Tools:

   Pastry Bag

   🍳

   Baking Tray

   5 min
6. 6

   Bake in the oven for 15 minutes or until golden brown (depending on size).

   15 min
7. 7

   For the chicken with yogurt, heat the water in a pot over medium heat, add the vegetables and whole spices.

   Required Tools:

   🍳

   Pot

   5 min
8. 8

   Add the chicken pieces and let them cook for half an hour (or until done), then remove from the broth and set aside.

   30 min
9. 9

   Add the yogurt, ricotta cheese, fresh herbs, garlic, ginger, and chili to the broth, stirring for 3 minutes until the ingredients are combined.

   3 min
10. 10

    Blend the previous mixture in a food processor (attached to the Kenwood mixer) until it becomes a smooth, homogeneous mixture.

    Required Tools:

    🍳

    Food Processor

    5 min
11. 11

    Return the mixture to the pot over medium heat, add the cornstarch mixture while continuously stirring until the mixture thickens, then remove from heat.

    Required Tools:

    🍳

    Pot

    5 min
12. 12

    Add the chicken to the yogurt mixture and stir, then season with salt and pepper.

    5 min
13. 13

    Pour the chicken mixture into a baking tray surrounded by the choux pastry.

    Required Tools:

    🍳

    Baking Tray

    5 min
14. 14

    Just before serving, heat a tablespoon of butter in a pot over medium heat, add the garlic and stir until golden, then add the cilantro and stir until the flavors meld.

    Required Tools:

    🍳

    Pot

    5 min
15. 15

    Garnish the chicken with the garlic and cilantro mixture along with a little raisins.

    5 min
16. 16

    To ensure the success of the puff, the following must be considered: make sure the oven reaches a temperature of 180 degrees Celsius, do not open the oven until the puff dough is cooked and risen (as is the case when baking a cake), test the puff's doneness before removing it from the oven by opening one and ensuring it is crispy inside.

    5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags