Potato boats and chicken freekeh
Serves 1
Directions
- 1Wash and peel the potatoes.
- 2Cut the potatoes in half lengthwise.
- 3Scoop out the flesh from each potato half to create a boat shape.
- 4Deep fry the potato boats until golden brown.
- 5Drain the excess oil from the fried potato boats and arrange them on a tray.
- 6Dice the chicken breast into small cubes.
- 7Cook the chicken breast in a pan with butter.
- 8Add chicken seasoning, curry powder, and paprika to the chicken.
- 9Cook until the chicken is well coated with spices and browned.
- 10Add sliced mushrooms to the pan and cook until softened.
- 11Stir in diced tomatoes and corn.
- 12Add cream cheese and mix until well combined.
- 13Fill each potato boat with the chicken and mushroom mixture.
- 14Top each filled potato boat with shredded mozzarella cheese.
- 15Pour tomato sauce over the cheese on each potato boat.
- 16Wash the whole chickens.
- 17Place the chickens in a large cooking pot and fill with water.
- 18Add cinnamon sticks, bay leaves, dried lime, nutmeg, cardamom pods, rose petals, and star anise to the pot for boiling.
- 19Soak the freekeh in water for washing.
- 20Drain the freekeh.
- 21Dice the onions.
- 22Sauté the diced onions in a large pot.
- 23Add the drained freekeh to the sautéed onions.
- 24Pour chicken broth into the freekeh and onion mixture.
- 25Add red sauce to the freekeh and broth, then simmer until cooked.
- 26Place the boiled chickens on a baking sheet and brush them with a red sauce.
- 27Bake the chickens until golden brown.
- 28Combine diced carrots, tomatoes, peppers, onions, radishes, and chopped parsley in a large mixing bowl.
- 29Pour olive oil and pomegranate molasses over the vegetable mix.
- 30Season the salad with sumac, salt, and dried mint.
- 31Deep fry the small potatoes until crispy.
- 32Season the fried potatoes with chilli powder.
- 33Arrange the cooked freekeh on a large serving platter.
- 34Place the baked chickens on top of the freekeh.
- 35Garnish with toasted blanched almonds.
- 36Serve the potato boats, chicken freekeh, salad, and fried potatoes for a meal.
Ingredients
- 12 whole potatoes
- g chicken breast
- g butter
- tbsp chicken seasoning
- tbsp curry powder
- tbsp paprika
- sliced mushrooms
- cup diced tomatoes
- cup corn
- scoops cream cheese
- g shredded mozzarella cheese
- cup tomato sauce
- 3 whole whole chicken
- units cinnamon sticks
- units bay leaves
- units dried lime
- units nutmeg
- units cardamom pods
- units rose petals
- units star anise
- cups freekeh
- 2 medium onions
- cups chicken broth
- cups red sauce
- diced carrots
- diced tomatoes
- diced peppers
- diced onions
- diced radishes
- chopped parsley
- cups olive oil
- cups pomegranate molasses
- tbsp sumac
- tsp salt
- tbsp dried mint
- whole small potatoes
- tsp chilli powder
- cups blanched almonds
Equipment
large plastic containerkitchen knifecutting boardsmall spoon/melon ballerfrying panserving platterlarge panstrainerlarge cooking potbaking sheetbasting brushlarge mixing bowldeep fryer
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