Slow-roasted Herb-crusted Organic Chicken with Spicy Mango & California Raisin Salsa

AuthorCalifornia Raisins
Rating

Leons Tan | Culinary Instructor, Temasek Polytechnic
Chicken dishes are popular with Singaporeans and this recipe was created with that in mind. The silky smooth texture and juiciness of the meat are enhanced by the fruity tang and sweetness of California Raisins in the spicy salsa.

Slow-roasted Herb-crusted Organic Chicken with Spicy Mango & California Raisin Salsa
Yields4 Servings
HERB-CRUSTED ORGANIC CHICKEN
 40 g California Golden Raisins
 850 g chilled organic chicken breast, skinless
 25 ml canola oil
 40 g shallots, chopped
 1 bay leaf
 15 g garlic, crushed
 60 g fresh white breadcrumbs
 40 g Dijon mustard
 1 egg yolk
 180 ml commercial brown chicken glaze
 butter, for pan-frying
 few sprigs of English parsley, chopped
 few sprigs of basil, chopped
 few sprigs of rosemary, chopped
 pinch of salt and pepper
ORGANIC VEGETABLES
 350 g sweet potato
 80 ml fresh cream
 60 g unsalted butter
 100 g beetroot, skin on
 80 g carrots, peeled and cut
 70 g baby king mushrooms, stems removed
 40 g Brussels sprouts
 60 g unsalted butter
 pinch of salt
SPICY MANGO & CALIFORNIA RAISIN SALSA
 40 g California Natural Raisins
 350 g mango, 3/4 ripened
 120 ml sweet chilli sauce
 40 g chopped red onions
 3 g green peppercorns in brine
 1 g lime leaf, finely chopped
 5 g lemongrass, finely chopped
 40 ml honey
HERB-CRUSTED ORGANIC CHICKEN