Recipes Toggle

Yam Paratha Stuffed With Red Spring Honey Chicken, Served With A Bitter Carilla Salad

Yam Paratha Stuffed With Red Spring Honey Chicken, Served With A Bitter Carilla Salad

Yam Paratha Stuffed With Red Spring Honey Chicken, Served With A Bitter Carilla Salad
Author: 
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • For the Poached Chicken:
  • 1 Large Deboned Chicken
  • 500ml Red Spring Honey (or any wild honey)
  • 4 tsp. Cumin Seeds
  • 4 tsp. Sichuan Pepper
  • Cooking oil for frying
  • Juice of 2 Lemons
  • 2 Green Chilies
  • Salt to taste
  • For the Paratha (Indian bread):
  • 350g Roti Flour (or whole meal flour)
  • 4 Yams (alternatively a floury potato)
  • 100ml Canola oil
  • 2 tsp. Garam Masala
  • Salt to taste
  • Water to bind
  • For the Salad:
  • 2 large White Radish
  • 1 Red Onion
  • 4 Carillas (bitter cucumber)
  • 100ml Honey
  • 1 Bunch Fresh Coriander
  • 1 Red Chili
  • Salt to taste
  • Juice of 2 lemons

Instructions
  1. For the Poached Chicken:
  2. Debone the chicken and cut it into small cubes. Poach the cubes in honey for 20 minutes on a low heat making sure not to let it boil.
  3. Once cooked, drain off the honey and set both aside separately.
  4. To a hot pan, add cumin seeds and Sichuan pepper, and toast in hot oil.
  5. As soon as the seeds release their aroma, throw in the poached chicken. (Be careful not to burn the seeds)
  6. Add a green chilli, a sprinkle of salt and a touch of lemon juice, and then set aside.
  7. For the Paratha Dough:
  8. Peel, cube and boil the yams in hot salted water.
  9. When cooked, mash to a smooth consistency. If you don’t have yams you can use any floury potato.
  10. Add the Roti flour, 100ml of oil (keep the rest for frying), the masala, and a pinch of salt into the mashed yams.
  11. Then knead well to develop the gluten as much a possible in the dough.
  12. Roll out the dough into plate sized disks.
  13. Place a spoonful of the honey chicken onto each disc and fold each one over into a small rectangle to form a 5-7 cm square parcel. Make sure you seal the edges properly.
  14. Do this until all the chicken is used up. Set any excess dough aside for another day.
  15. Shallow Fry these in hot oil until they are a lovely golden colour. Plate, season with salt and set aside.
  16. For the salad (this can be made in advance):
  17. Into a bowl add some chopped radish, white onion, finely sliced coriander, red chilli and a splash of lemon juice, then set aside.
  18. Chop, deseed and finely slice the Carilla. Then heavily salt the Carilla and set aside for fifteen to twenty minutes to draw out some of the Carilla’s bitterness.
  19. Blanche the Carilla in hot water.
  20. Then plunge them into cold water to slow down the cooking process.
  21. Let it sit again for at least ten minutes in the cold water to pull out as much of the salt as possible.
  22. Take the now soaked Carilla out of the water and put it straight into the honey, which will sweeten it up.
  23. After 20 minutes remove the honey pickled Carilla slices from the pot and add them to the salad for a lovely bit of sweetness.
  24. You are now ready to serve up platter style.