Steps to Prepare Award-winning Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale & Jus

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, How to Prepare Perfect Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale & Jus. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale & Jus, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale & Jus delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale & Jus is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can have Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale & Jus using 52 ingredients and 16 steps. Here is how you can achieve it.

#aromasofthekitchen #mysteryweek I would like to Thank Chef Siddharth for giving us the opportunity to feel the experience of Masterchef's Challenge. First week's challenge was mystery box and I picked up all 5 ingredients for my dish. Dish: Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale and Crispy Banana served with Chicken Jus.

Ingredients and spices that need to be Take to make Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale & Jus:

1. Chicken Chiquita
2. 300 g Chicken Breast
3. 3 sliced Cheddar Cheese
4. 1 Ripe Banana
5. 3 Ham(Pork/Chicken)
6. To taste Salt
7. To taste Black pepper
8. 2 cups Refined Flour
9. 1/2 tsp Italian mix herbs
10. 1/4 tsp Paprika powder
11. 250 g Bread Crumb
12. 2 tbsp Refined oil
13. 2 no Egg yolk
14. Chickpea Peanut Galette
15. 100 g Chickpea
16. 50 g Roated Peanuts
17. 1/2 finely chopped onion
18. 3-4 finely chopped garlic
19. 1 tsp finely chopped leek
20. 1 tsp finely chopped celery
21. To taste Black pepper
22. To taste Salt
23. 1 tsp chilli flakes
24. 1 tsp cajun spice
25. 1/2 tsp lemon juice
26. 1 tsp fresh chopped parsley
27. Spinach Timbale
28. 250 g Spinach
29. 6-7 no crushed garlic
30. 1/4 no finely chopped onion
31. 1 tsp finely chopped leek
32. 1 tsp finely chopped celery
33. 50 g roasted sesame seeds
34. 1 tsp Oil
35. To taste Black pepper
36. To taste Salt
37. 1 pinch sugar
38. Crispy Banana
39. 1 thin sliced Raw Banana/Plantain
40. 1 pinch salt
41. 1 pinch Black Pepper
42. As needed Oil for deep frying
43. 1 pinch Paprika
44. Chicken Jus
45. As needed Extracted Chicken Fat
46. 1 tbsp finely chopped onion
47. 3-4 crushed Garlic
48. 1 pinch thyme
49. 1/4 cup white wine
50. 2 tbsp brown sauce
51. To taste Salt
52. To taste Black pepper

Steps to make to make Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale & Jus

1. Chicken Chiquita :
2. Give a slit in the chicken breast and make a packet. Lay the ham on board and place sliced banana and cheese and roll it and stuff inside. Sprinkle a pinch of seasoning and keep aside for 20 minutes.
3. Season the flour with salt, pepper and Italian mix herbs(thyme, rosemary and oregano). Now coat the chicken breast with seasoned flour and then dip it in egg yolk and breadcrumb one after another.
4. Shallow fry the crumb coated chicken on both sides in low medium heat until it raises the temperature to 165°F.
5. Chickpea and Peanut Galette:
6. Boil the chickpeas with salt, and sachet of star anise, cinnamon stick and cloves. Take out the sachet of spices and blend it to coarsely dry paste.
7. Except peanuts add all the rest ingredients and mix together. Coarsely blend the peanuts and keep it in a plate.
8. Make small patties out of chickpea mixture and coat it with blended peanuts and shallow fry it till golden brown.
9. Spinach Timbale:
10. Blanch the spinach leaves. Keep good leaves aside and chop the rest. Saute the chopped spinach with above mentioned Timbale ingredients.
11. Put a cling/plastic wrap on board and lay the leaves one after. Put the sauted spinach mixture on the leaves (lengthwise). Roll it out pressing the sides inside and tie the ends tightly. Keep it in refrigerator for 30 minutes.
12. Take it out from wrap and roll on sesame seeds.
13. Crispy Banana: Season the raw banana/plantains with salt, black pepper and paprika and deep fry it in very hot oil.
14. Chicken Jus:
15. Saute onion and garlic with extracted fat of chicken in the same pan and deglaze with white wine. Add brown sauce and reduce it to half. Taste the sauce and add seasoning. Strain it.
16. Assemble the elements in the plate and serve it hot.

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