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
1

Season chicken breast with salt and pepper.

2

Heat canola oil in a pan and sweat chopped shallots, bay leaf and crushed garlic until fragrant.

3

Add breadcrumbs, season with salt and pepper, and stir well over low heat until golden brown. Set aside to cool.

4

Pour boiled water over California Raisins and cover with lid. Set aside to soften. Drain liquid and reserve the California Raisins.

5

Add remaining ingredients (except butter and chicken glaze) to cooled breadcrumb mixture and mix well.

6

Pan-fry the seasoned chicken breast in butter for 2 minutes on all sides, then place crumb mixture onto cooked chicken breast and roast in oven at 140°C for 17 minutes.

ORGANIC VEGETABLES
7

Wash and wrap each sweet potato with aluminum foil.

8

Bake sweet potatoes at 180°C for 45 to 50 minutes or until soft. Peel and mash with fresh cream and butter. Season to taste.

9

Boil beetroot (skin on) and simmer for 40 minutes or until soft. Remove from pot and cut into desired shape.

10

Blanch carrots, mushrooms and
Brussels sprouts in salted boiling water. Toss in butter and season to taste.

SPICY MANGO & CALIFORNIA RAISIN SALSA
11

Peel the mango and detach the flesh from the seed. Cut to desired shape and size.

12

Combine all ingredients and set aside.

To Assemble
13

Spoon some salsa onto a plate, and arrange chicken pieces and vegetables over it. Finish with a drizzle of chicken glaze.

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Ingredients

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