Spiced chicken ballotines
- February 2011
- Serves 4
- Takes 30 minutes to make, 40 minutes to cook
Former MasterChef winner Dhruv Baker’s sophisticated chicken ballotines recipe is bound to impress at your dinner party.
- 33.7g fat (16.1g saturated)
- 50.9g protein
- 4.6g carbs (3g sugars)
- 0.5g salt
- 4 whole free-range chicken leg portions (drumstick and thigh) or 4 free-range chicken breasts (skin on)
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 3cm piece of fresh ginger, finely grated
- 2 large garlic cloves, crushed
- 4 tbsp desiccated coconut
- 2 tsp fennel seeds
- ½ tsp chilli powder
- 1 tsp garam masala
- 4 tbsp chopped tomatoes
- 1 large skinless chicken breast
- 4 tbsp fresh coriander leaves
- Juice of 1 lime
- 50ml double cream
- Remove the leg and thigh bones from the chicken leg portions (if using) by slicing the legs open down one side and cutting around the bone, keeping the skin attached to the meat (or ask your butcher to de-bone them). If using chicken breasts, flatten them with a rolling pin.
- For the filling, heat 1 tbsp of the oil in a frying pan, then add the onion and fry for 3 minutes. Stir in the ginger and garlic, then cook for another minute. Add the coconut and all the spices and fry for 2 minutes, stirring. Add the tomatoes and cook for 3 minutes more. Remove to a bowl and leave to cool.
- Roughly chop the large chicken breast and pulse in a food processor with the cooled spice mix, coriander, lime juice, cream and seasoning, until you get a smooth paste.
- Put the 4 leg or breast portions skin-side down on a board. Spread 3 heaped tbsp of filling over each. Shape the chicken around the filling into a log shape and wrap in cling film. Chill for 2 hours or overnight.
- To cook, poach the ballotines (still in cling film) in a pan of boiling water for 20 minutes, then plunge briefly into iced water to stop the cooking process. Leave to cool, then remove the cling film. Heat the remaining oil in a pan and fry the ballotines over a medium heat for 5-7 minutes until the skin is crisp and browned all over. Slice each one into 4-5 pieces and serve with Druv’s fenugreek spinach and glazed carrots, if you like.
Freeze the uncooked ballotines, wrapped in cling film. Defrost well, then continue from step 5.
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