For 4 servings:
CHICKEN MARINADE
• 30 ml Lemon juice
• 120 g Greek yogurt
• 80 ml Sunflower oil
• 8 g Red chili powder
• 12 g Grated ginger
• 12 g Minced garlic
• 4 g Garam masala
• 1 g Ground black pepper
• 2 g Ground dried coriander
• 5 g Fresh chopped coriander
• 2 g Roasted ground cumin
• 4 g Sweet paprika
• 8 g Tomato paste
• 4.8 g Fresh Moroccan green chili, finely diced
First, prepare a red oil by heating the sunflower oil with the red chili powder.
Heat the sunflower oil to 50°C (122°F), then add the red chili powder. Once it cools, mix with the rest of the ingredients.
CHICKEN
• 2 Whole P.A.C. chickens
• 280 g Chicken marinade
• 20 ml Lime juice
• 4 g Chat masala
• 32 g Clarified butter
Portion the chickens into 4 parts: 2 breasts and 2 thighs. Remove the skin and make incisions in the flesh with a knife so the marinade can penetrate well.
Season at least 12 hours in advance with the marinade.
The day before the event, pre-cook in the oven at 250°C (480°F) for 5 minutes, then cook for 5 more minutes in a dry oven at 180°C (355°F).
On the day of the event, heat for 6 minutes in a dry oven at 180°C (355°F) or keep in a warming drawer at 75°C (170°F).
Cut the breasts and thighs in half, finish with lime juice, chat masala, and clarified butter.
GREEN CHICKEN SAUCE
• 18 g Coriander
• 1.2 g Garlic
• 2 g Ginger
• 1 g Green chili
• 11.2 g Mint leaves
• 100 g Yogurt
• 9.6 ml Lemon juice
• 1.2 g Salt
• 1.2 g Chat masala
Pick the mint leaves, roughly chop the coriander with stems, then blend with the rest of the ingredients except the yogurt.
Fold in the yogurt using a spatula in a mixing bowl.
FINISHING TOUCHES
• 4.8 g Black sesame seeds
• 20 g Pomegranate seeds
Deseed the pomegranate.
GARNISH
• 2 g Parsley
• 2 g Coriander
• 2 g Dill
• 2 g Chervil
• 2 g Chives
• 2 g Mint
• 4 g Black sesame seeds
Pick the herbs, wash, and dry.
PLATING
On a flat plate, place a circle of 30 g of green chicken sauce in the center.
Arrange the 4 pieces of chicken around the plate, add 1 gram of sesame seeds and 7 grams of pomegranate seeds, then finish with 7 grams of the herb mix.