Glazed chicken with bulgur in herbs and with caramelized milk and peanut sauce
4 servings
30 minutes
Glazed chicken with bulgur in herbs and a sauce of caramelized milk and peanuts is a true gastronomic masterpiece. This signature recipe combines the tender texture of chicken, rich aromas of Eastern spices, creaminess of coconut milk, and nutty richness of peanut sauce. Bulgur cooked with greens adds freshness and lightness to the dish, harmonizing with the spiciness of chicken marinated in soy and Worcestershire sauce. The caramelized milk adds depth of flavor, creating an extraordinary combination of sweet, salty, and spicy. This dish is perfect for a romantic dinner or a gastronomic experiment that reveals new taste dimensions.
1
Peanut sauce: sauté chopped garlic, ginger, and 5 grams of chili pepper in vegetable oil, add crushed peanuts, pour in sugar syrup, fish sauce, and 100 g of chicken broth. Introduce coconut milk. Reduce the sauce by one-third. Add 30 grams of cilantro and turn off the heat. Grate lime zest finely and add lime juice. Let it steep for 15 minutes, remove all cilantro stems, squeeze the juice and add it to the finished sauce.
- Garlic: 5 g
- Ginger root: 20 g
- Chili pepper: 4 g
- Roasted peanuts: 90 g
- Sugar syrup: 30 ml
- Fish sauce: 20 ml
- Chicken broth: 900 ml
- Coconut milk: 250 ml
- Coriander: 35 g
- Lime zest: 2 pieces
- Lime juice: 20 ml
2
For the green sauce for bulgur, take green herbs (parsley, dill, cilantro) and green onions. Blanch the herbs in 500 grams of hot chicken broth. Blend everything and strain through a coarse sieve. Cool down and add 15 grams of corn starch. Add salt and pepper to taste.
- Parsley: 75 g
- Dill: 75 g
- Coriander: 35 g
- Green onions: 75 g
- Chicken broth: 900 ml
- Cornstarch: 20 g
- Salt: to taste
- Ground black pepper: to taste
3
Pour 300 grams of chicken broth into the bulgur, add butter. Cover and let it steep for 20 minutes.
- Chicken broth: 900 ml
- Butter: 15 g
4
For the marinade, chop 5 grams of cilantro and onion, add 3 grams of chili pepper, Worcestershire sauce, soy sauce, and vegetable oil. Mix everything.
- Coriander: 35 g
- Onion: 150 g
- Chili pepper: 4 g
- Worcestershire sauce: 5 ml
- Soy sauce: 5 ml
- Vegetable oil: 45 ml
5
Place the chicken in the prepared marinade and marinate for 12 hours. Then remove the chicken, clean it from onions and greens, roll it into roulades, and bake for 15-20 minutes in the oven at 200 degrees.
- Chicken legs fillet: 500 g
6
Place bulgur on a plate and drizzle with green sauce. Next to it, place the chicken and drizzle with peanut sauce. Garnish with greens.
- Bulgur: 200 g
- Watercress: 50 g