day 23
Confit Chicken Moarak

Confit Chicken Moarak

Serves 1

Submitted by: Chef Issam Kabbaz (200 Flavours, KSA)

INGREDIENTS:

• 100g Boneless Chicken Breast (with skin on)
• 40g Chargrilled Eggplant (with skin on)
• 60g Skinless Fresh Potato
• 10g Heavy Cream
• 15g Unsalted Butter
• 5g Salt
• 1g Nutmeg
• 60g Buitoni® Tomato Coulis
• 4g MAGGI® Khaleeji Seasoning
• 10g Carrot (cubes or balls)

METHOD:

Season chicken with salt and 1g of MAGGI® Khaleeji Seasoning Khaleeji.
Place the chicken in a pan filled with oil at 60 degrees Celsius and cook slowly till crispy.
Boil the potato and chargrill the eggplant. Blend these together with butter, cream, salt and 1g of MAGGI® Khaleeji Seasoning till smooth.
In a food processor, blend the Buitoni® Tomato Coulis with add 2g of MAGGI® Khaleeji Seasoning and transfer to a pot.
Bring the tomato coulis mixture to a boil and let simmer on low heat for 5 minutes or until thick.
Boil the carrot balls till tender and season with salt.
Plate the puree, tomato sauce, carrots and the chicken on a dish. You may garnish with flour tuilles.

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