Honey-glazed Grilled Chicken On Top Of Stir Fried Haricot Beans With Plum Olive Salsa And Blood Plum Coulis
From chefrehman 12 years agoIngredients
- For Honey-glazed Grilled chicken shopping list
- • Boneless chicken breast : 100 gm shopping list
- • ground black pepper : ½ gm shopping list
- • turmeric ground : ½ gm shopping list
- • honey : 01 gm shopping list
- • extra virgin olive oil : 01 ml shopping list
- • dry white wine : 01 ml shopping list
- • lemon juice : ½ ml shopping list
- • onions, minced : ½ gm shopping list
- • garlic cloves, minced : ½ gm shopping list
- • Minced fresh ginger : ½ gm shopping list
- • salt : 01 gm shopping list
- • plum sauce : 02 ml shopping list
- For Stir fried Haricot beans shopping list
- • fresh green beans : 50 gm shopping list
- • Light soy sauce : 02 ml shopping list
- • plum sugar : 01 gm shopping list
- • rice vinegar : ½ gm shopping list
- • garlic (minced) shopping list
- • ginger (minced) : ½ gm shopping list
- • green onions (minced, white part only) : ½ gm shopping list
- • chili paste : ½ gm shopping list
- • Cooking oil : ½ gm shopping list
- For plum olive salsa shopping list
- • plum halve : 10 gm shopping list
- • black olive : 01 gm shopping list
- • green olive : 01 gm shopping list
- • Sweet chilli sauce : 02 ml shopping list
- • fresh lemon juice : 01 ml shopping list
- • shallots ends trimmed, thinly sliced : ½ gm shopping list
- • Chopped fresh parsley : ½ gm shopping list
- For Blood plum Coulis shopping list
- • Red plums, halved, stones removed : 50 gm shopping list
- • cinnamon quill : 01 pcs shopping list
- • coriander seeds : ½ gm shopping list
- • star anise : ½ gm shopping list
- • cider vinegar : 01 ml shopping list
- • orange juice : 05 ml shopping list
- • five-spice powder : ½ gm shopping list
- • brown sugar : 01 gm shopping list
How to make it
- For Honey-Glazed Grilled Chicken
- Rub both sides of chicken breast with pepper, salt and dried sage. In a medium pan, add olive oil, butter and garlic and set range to medium-high heat. When the pan is hot, place chicken in pan and cover. In a small bowl, whisk together balsamic vinegar plum sauce and honey. Cook chicken 10 to 15 minutes on each side. After second turn, add vinegar and honey mixture. Cook another 5 to 10 minutes on each side. When chicken is cooked through, remove and deglaze with pan with the blood plum caulis. Let the sauce reduce by half and pour over the chicken.
- For Stir fried Haricot beans
- In a small bowl combine soy sauce, sugar and rice vinegar. Set aside. Blanch green beans for 10 minutes or until beans have reached your desired tenderness. Drain beans from the wok. Add 1 tablespoon of oil to the wok. Add garlic, ginger and green onions. Stir fry for 15 seconds. Add chili paste. Add the sauce mixture a cook for a few seconds. Return beans to the pan tossing to coat. Serve.
- For Plum olive Salsa
- In a medium bowl, combine the plum, black olive, green olive, parsley, and garlic. Stir in the salt, sweet chilli sauce, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
- For Blood Plum Coulis
- Place the cinnamon, cloves, coriander and star anise in a muslin bag secure with string. Place remaining ingredients, except the sugar, in a large saucepan. Add the bag of spices, bring to a boil, then reduce heat to low and simmer for 45 minutes, stirring occasionally. Preheat the oven 160°C. Place sugar on a lined baking tray and heat in oven for 2-3 minutes until warmed through (this helps the sugar dissolve into the sauce). Stir the warm sugar into the plum mixture and cook for a further 45 minutes, stirring occasionally to prevent catching, until reduced and thickened. Cool slightly, discard spices, then blend in batches until smooth.
- Assembly:
- Take square plate keep beans on arrange chicken topped with salsa and pour plum sauce in short glass
People Who Like This Dish 3
- clbacon Birmingham, AL
- Savior Kent, UK.
- kristopher San Francisco, CA
- chefrehman New Delhi, IN
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