How to Prepare Quick Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale & Jus

Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale & Jus.

You can cook Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale & Jus using 52 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale & Jus

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

Chicken Chiquita, Chickpea Peanut Galette, Spinach Timbale & Jus instructions

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..