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Herb-steamed chicken
Serves 4
1 chicken weighing 1.3 kg
4 tbsp chopped parsley
4 tbsp fresh chopped
coriander
4 sprigs thyme
50g butter
1 tbsp turmeric (or 1 tbsp
ground ginger + small pinch
saffron)
1 tsp cumin
1 tsp paprika
1½ tsp salt
½ tsp freshly-milled
black pepper
Chicken aioli
Serves 4
4 chicken escalopes
8 carrots
8 artichoke bottoms
400g frozen green beans
4 tomatoes
Sauce
3 tsp garlic purée
1 egg yolk
150ml olive oil
1 generous pinch saffron
1 pinch chilli pepper
1 tbsp lemon juice
Salt & pepper
(or 250ml ready made
mayonnaise flavoured with
saffron and chilli)
Meat
38
Preparation: 20 min
Cooking: 1 hour 20 min at 100°C
Combine the parsley, coriander, spices, salt and
1.
pepper in a bowl. Rub the chicken skin with this
mixture and put the remainder in the cavity.
2.
Pour a litre of water into the water tank. Place
2 sprigs of thyme in one of the steamer baskets,
add the chicken (you can wrap it in muslin), then
place the remaining 2 sprigs of thyme on top.
Remove the base from the top steamer basket, put
the lid on and cook for 1 hour 20 min, regularly
checking the water level.
3.
Remove the chicken.
Serve hot with ratatouille or puréed courgettes.
You can brown the cooked chicken for 10 min in
the oven (grill function).
Preparation: 15 min
Cooking: 30-35 min at 100°C
1.
Pour a litre of water into the water tank. Wash
and peel the carrots and cut lengthways into
quarters. Place the chicken escalopes in one of
the baskets and divide the vegetables between
the 2 baskets. Cover and cook for 30-35 min.
Allow to drain.
2.
To make the sauce, stir the garlic purée into the
egg yolk and gradually add the olive oil in a thin
trickle, whisking continuously. Add the chilli
pepper and saffron and finish off with the lemon
juice.
Wash the tomatoes and cut into quarters. Serve
3.
the hot chicken and vegetables in a large dish
surrounded by the tomatoes. Serve the aoili
sauce separately.
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