ENGLISH TEXTS
RECIPE
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SHAWARMA CHICKEN
& BULGUR, HON- EY-ROASTED CARROTS, POMEGRANATE & THINI SAUCE
Fanny Vince has travelled the globe, and this thirst for discovery is reflected in her dishes always well-balanced, surprising and inspiring, both visually appealing and respectful of the ingredients, the planet and the seasons. Passionate about cooking from a young age and driven by the desire to bring joy through her food, she has been running her restaurant Deli in Caen for the past five years. She quickly made a name for herself with her private chef services and catering, appearing in some of the most beautiful private and professional venues in the region.
Serves 6
CHICKEN
INGREDIENTS
• 2.5 tbsp lemon juice
• 3 small garlic cloves
• 20 g fresh grated ginger
• 1 / 4 tsp ground turmeric
• 3 / 4 tsp ground paprika
• 1.5 tsp ground cumin
• 3 / 4 tbsp sumac
• 1 / 4 tsp ground cardamom
• 3 / 4 tsp ras el hanout
• 1 kg chicken breast fillets
• 5 tbsp olive oil
• Salt and pepper
PRÉPARATION 1. Preheat the oven to 180 ° C( fan-assisted). 2. In a large bowl, mix the lemon juice, pressed garlic, and ginger. 3. Dry-toast the spices briefly in a hot pan, then add them to the bowl. Add 1 tsp of salt and 3 / 4 tsp 4. of pepper to the mixture. Place the chicken breasts in the bowl, drizzle with 5 tbsp olive oil, and cover with fresh coriander. Mix well, cover, and refrigerate. Let marinate for at least 1 hour. 5. Heat a grill pan over high heat and cook the chicken in batches, 3 minutes per side, until nicely browned. 6. Transfer to a baking tray lined with parchment paper and finish cooking in the oven for about 10 minutes. 7. Let rest a few minutes before cutting the chicken into small pieces( about 1 cm). Keep the cooking juices and pour them over the chicken to retain moisture.
TAHINI SAUCE
INGREDIENTS
• 2.5 tbsp lemon juice
• 100 g tahini
• 1 small crushed garlic clove
• 90 ml water
• A pinch of salt
PRÉPARATION 1. Place all the sauce ingredients in a blender and blend until smooth and honey-like in consistency. 2. Add a little more water if the sauce is too thick.
SIDE
INGREDIENTS
• 1 bunch of baby carrots
• 100 g honey
• 1 pomegranate
• 250 g bulgur
• 5 tbsp olive oil
• Salt and pepper
• 1 bunch of coriander
PRÉPARATION 1. Rinse the bulgur, bring water to a boil, and cook for 20 minutes. 2. Wash the carrots. Place them on a baking tray with salt, pepper, olive oil, and honey. Roast at 180 ° C for 20 minutes. 3. Open and“ peel” the pomegranate. 4. Finely chop some coriander.
Bon Appétit! TIPS
If you don’ t have a blender, a whisk and some elbow grease will do the trick! To plate: place the bulgur at the bottom of the plate, then the carrots, followed by the chicken, the sauce, and finally the herbs.
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