Chicken breast blanquette, young vegetables tahiti style
Inspired by the traditional blanquette, this meal takes you on a journey to Polynesia. In our version the chicken is rolled and cooked at a low temperature and served with crunchy seasonal vegetables, all in a coconut and lime flavoured broth.
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Ingredients
Portions:
4
200 g
chicken breast
100 ml
coconut milk
50 g
mushroom, sliced
30 g
yellow carrot, julienned
30 g
orange carrot, julienned
30 g
turnip, cubed
20 g
leek, sliced
For the broth:
200 ml
vegetable broth
1 bay leaf
1 sprig
fresh thyme
10 g
fresh ginger, grated
1 tbsp
low salt soy sauce
salt to taste
1 piece
lime, juiced
0.5 tsp
ground white pepper
For cooking:
1 tbsp
sunflower oil
1 stem
lemongrass, crushed
1 stem
lemon balm, chopped
10 g
stem onions, sliced
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Season the chicken breasts with salt and ground white pepper, then roll them tightly in cling film to form a cylinder.
- Heat sunflower oil in a pan over medium heat and add the chicken rolls. Sear them evenly until browned on all sides.
- Transfer the seared chicken rolls to an oven preheated to 180°C (356°F) and bake for 12 minutes. Remove and let rest before slicing.
- In a saucepan, combine coconut milk, lime zest, lemongrass, and ginger. Simmer on low heat for 10 minutes to infuse the flavors.
- Blanch the young vegetables (yellow carrot, orange carrot, leek, turnip) in salted boiling water until tender-crisp. Drain and toss with soy sauce.
- Serve the sliced chicken with the vegetables and pour the coconut-lime broth over the top. Garnish with stem onions and lemon balm.
For a more intense flavor, marinate the chicken in lime juice and ginger for an hour before cooking.
This recipe is ideal for low carb and keto diets.