Chicken Mousse
4 servings
120 minutes
Chicken mousse is a delicate and airy dish from Indian cuisine that combines the softness of boiled chicken, the aroma of fresh dill, and the rich flavor of sautéed vegetables. This appetizer is perfect for a light snack or serving at a festive table. Indian cuisine is renowned for its use of fragrant herbs and spices that create a harmonious blend of flavors, and this mousse is no exception. It can be spread on crispy toasts or used as a filling for baguettes, complemented with greens or a light sauce. Due to its tender texture, it is easily digestible and suitable for both adults and children. It features a subtle balance of carrot sweetness, mild onion spiciness, and earthy mushroom aroma, making it a versatile addition to the table.
1
Wash the chicken, separate the skin and trim excess fat; cut it, place in a pot with cold water, and boil until fully cooked for 1-1.5 hours. Then add half a bunch of dill to the broth, cover the pot, and wait for the chicken to cool.
- Chicken: 1 piece
- Dill: 1 bunch
2
While the chicken is boiling, chop the onion, carrot, and mushrooms, and sauté them in a small amount of oil. Let it cool.
- Onion: 2 heads
- Carrot: 1 piece
- Button mushrooms: 600 g
3
Separate the chicken meat from the bones, place it in a blender, and chop until smooth, adding broth if necessary. Then add fresh dill and sautéed vegetables, and chop again carefully, ensuring that the carrots, onions, and mushrooms do not turn into a paste.
- Chicken: 1 piece
- Dill: 1 bunch
- Onion: 2 heads
- Carrot: 1 piece
- Button mushrooms: 600 g
- Salt: to taste
- Sugar: pinch
- Ground black pepper: to taste
4
Serve with hot toasts.
