John Myers
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Baked Chicken Pralines with Mango Papaya Salsa and Marinated Chicory
The perfect baked chicken pralines with mango papaya salsa and marinated chicory recipe with a picture and simple step-by-step instructions.
Chocolates:
- 400 g Chicken breast
- 1 tbsp Coriander
- 4 tbsp Soy sauce
- 4 tbsp Sweet Chili Sauce
- 0,5 tbsp Salt
- 0,25 tbsp Pepper
- 1 tbsp Flour
- 1 tbsp Yellow
- 8 teaspoon Sesame
Mango papaya salsa
- 1 Pc. Paprika
- 0,25 Pc. Small onion
- 1,5 Pc. Mango
- 0,5 Pc. Papaya
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0,5 teaspoon Pepper
- 100 ml Orange juice
- 0,5 tbsp Orange zest
- 1 Knife point Curry
- 0,5 tablespoon Soy sauce
- 7 tablespoon Sweet chili sauce
- 1 tablespoon Coriander
Chicory
- 3 Pc. Chicory
- 2 tablespoon Sugar
- 100 ml Orange juice
- 1 Knife point Ginger
- 1 teaspoon Salt
- First cut the chicken breast into cubes, then mix all the ingredients together in a bowl to create a nice mixture. Then we shape the small chicken breast cubes with the other ingredients into small, round pralines. We bake these in a saucepan over medium heat so that the pralines are crispy.
- Peel the paprika, mango, papaya and the onion and sauté in a pan for a short time with a little oil. Then add salt, pepper, sugar, orange juice, curry, soy sauce, coriander and the sweet chili and bring to the boil for six minutes over medium heat. Cut the chicory into quarters. Heat the pan on medium heat, caramelize the sugar and deglaze with 100 ml orange juice. Now add a pinch of ginger, bring to the boil briefly – done.
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