Apricot Chicken Roll:
2 chicken breasts
80g goat cheese
6 chopped dried apricots,
60 grams chopped fresh parsley,
10 grams sumac spice powder
20 grams cumin powder
20g onion soup powder
12 slices of Italian Parma ham
30 ml olive oil
Apricot Sauce:
4 cans of apricots
30 g dried apricots
4 sprigs thyme
120g water
45 g apple cider vinegar
Middle East Millet:
20 g raisins
45 g dried apricots, diced
200g Middle Eastern Quinoa
240 ml chicken broth
120 g diced celery
15 grams onion powder
10 grams melted butter
60g fresh parsley leaves, coarsely chopped
50 grams of sliced almonds
50g roasted pistachios,
Salt and pepper, a pinch
Golden lotus leaf for decoration
Steps:
1 Use a knife to change the chicken breast into a 0.5cm thick piece and put it in
Dried apricots, cumin powder, onion powder, sumac powder, chopped parsley
Olive oil cheese rolls ready for later use
2 Take the plastic wrap and put it on the operating table and put the Parma ham slices in sequence
Put the side with a fat oil on the plastic wrap (in order to make it look good after it is rolled)
Then put in the rolled chicken breast and wrap it for later use
3 Take a pan and fry it slightly and put it in the 230 degree oven for 10 minutes
From left to right
Apricot juice method:
Add thyme and water to the dried apricot meat and put it on the fire to soften it
Take out the thyme and cool it, add apricots and apple cider vinegar, put it in a blender and crush it for later use
Middle Eastern Quinoa Salad:
The quinoa is cooked in chicken broth, remove and cool, add all the ingredients and season with salt and pepper.
Add almonds and pistachios
Please refer to the picture for the decoration and display, and forgive me for stealing the little lazy!
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