Poultry Verrines with Peanuts and Coconut

Name: Poultry Verrines with Peanuts and Coconut
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 4 Portionen
Ingredients: 2 piece Chicken breast(s); 125 g Peanut(s); 20 cl Coconut milk; 1 clove Garlic; 4 c. à soupe Soy sauce; 3 c. à soupe Honey; 1 c. à soupe Curry; 2 c. à café Ginger powder

Appetizers

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Cook Time

2 h 25 min

Servings

Difficulty

Easy

Prep Time

25 Min

Description

These poultry verrines with peanuts and coconut milk are an explosion of exotic flavors! I have been preparing this recipe for years for my cocktail receptions, and it is always a sensation. The chicken, marinated in a fragrant mixture of curry, ginger, soy sauce and honey, becomes incredibly tender and tasty. The crushed peanuts provide an irresistible crunch, while the coconut milk softens the whole. It is an easy and quick recipe to make, perfect for impressing your guests without spending hours in the kitchen. You can prepare the marinade in advance to save time. A real delight!

Ingredients (8 ingredients)

2 piece Chicken breast(s)
125 g Peanut(s)
20 cl Coconut milk
1 clove Garlic
4 c. à soupe Soy sauce
3 c. à soupe Honey
1 c. à soupe Curry
2 c. à café Ginger powder

Preparation (7 steps)

Chicken preparation

Cut the chicken fillets into small pieces and place them in a dish. Set aside.

Garlic preparation

Cut the garlic clove in 2 and remove the germ. Place the 2 halves in a paper towel that you fold in 2. Using a large knife, press on the ½ cloves so that they empty of the indigestible juice. Chop the garlic finely.

Chopping the peanuts

Thermomix® Setting

5 sec/Speed 5

Put the peanuts in the Thermomix bowl and chop them. 5 Sec./Level 5. Transfer the chopped peanuts to a bowl.

Marinade preparation

Add the chopped peanuts, chopped garlic, curry, ginger powder, soy sauce, honey and coconut milk to a salad bowl. Mix well.

Chicken marinade

Pour the marinade over the chicken pieces and mix well so that the chicken is well coated. Cover the dish with cling film and place it in the refrigerator for 2 hours so that the chicken is well infused with the spices.