Chicken salad with anise-orange sauce
6 servings
150 minutes
Chicken salad with anise-orange sauce is an exquisite blend of Russian culinary traditions with Eastern notes. Tender chicken meat infused with the aromas of anise, citrus, and ginger acquires a subtle spicy sweetness, while the creamy curry and yogurt sauce makes the flavor soft and rich. Almond flakes add a crunchy texture, and dried apricots provide a light fruity tang. This salad is perfect as a main dish or as a cold appetizer for a festive table. It surprises with its depth of flavors and harmonious balance of spices, making it a true gastronomic delight.
1
In a pot, add peppercorns, sliced celery, 1 onion head in rings, chicken, thinly sliced ginger (10 g), leek, halved garlic heads (leaving 2 whole cloves), anise, lemon, orange and salt. Add water to cover the ingredients by 2.5 cm. Bring to a boil and simmer covered for an hour. Remove from heat and cool.
- Black peppercorns: 10 pieces
- Celery stalk: 2 pieces
- Yellow onion: 2 heads
- Chicken: 1.5 kg
- Leek: 1 piece
- Fresh ginger: 20 g
- Garlic: 2 heads
- Star anise: 1 piece
- Lemon: 0.5 piece
- Oranges: 0.5 piece
- Coarse salt: to taste
2
Strain the broth through a sieve into a pot and bring to a boil over high heat. Reduce to one cup in about an hour and a half.
- Chicken: 1.5 kg
3
Separate the meat from the bones and tear it into thin strips. Heat oil in a small pot over medium heat. Add finely chopped onion, ginger, and garlic. Cook, stirring, until soft for five minutes. Add curry and cook for two minutes, then stir in flour. Pour in the strained broth and bring to a boil. Cook, stirring, for two minutes.
- Yellow onion: 2 heads
- Fresh ginger: 20 g
- Garlic: 2 heads
- Butter: 60 g
- Curry powder: 1 tablespoon
- Wheat flour: 40 g
4
Remove from heat and stir in the cream. Strain into a bowl. Add the chopped dried apricots, cool, then add mayonnaise, yogurt, and lemon juice. Season with salt and pepper. Mix well.
- Whipping cream 33%: 50 ml
- Dried apricots: 10 g
- Mayonnaise: 300 g
- Greek yoghurt: 50 g
- Lemon juice: 1 tablespoon
- Coarse salt: to taste
- Ground black pepper: to taste
5
Add chicken to the chilled sauce and mix. Before serving, add almonds.
- Chicken: 1.5 kg
- Flaked almonds: 40 g
