Chicken HomeCooked Starters

Chicken Roulade with a Pomegranate Sauce

May 31, 2014

buy amoxicillin antibiotics online uk So, I’m back to cooking and posting! So many ideas in my head, so many pics on the computer. Get ready to be introduced to two exciting new series on the blog! More on that later.

http://summerhouse.co.uk/dbs/ Today, I’m posting for you my entry for the Kitchen Ninjas’ first challenge (that’s what a group of us food bloggers have decided to call the monthly challenge that will allow us to push ourselves to try new recipes and venture into a new world of food!). The challenge for this month is ‘A date with the Mumbai rains’. This is my favourite kinda theme. Those of you who know me definitely know my obsession with the rains. The smell of the mud, the cool breeze, the sound of the pitter patter at night all give me such a high. And when I have to bake and cook with the rain pouring outside, I’m blissful.

see url So, when asked to put together a dish for my date with the Mumbai rains, all I could think of was onion pakodas and corn bhutta! But, I wanted to give it a twist. So I created a concoction of birista or fried onions, paneer, mint and sweet corn and stuffed into a roulade of chicken breast, serving it up with a pomegranate sauce. But before I present my recipe to you, I want to introduce you to my Ninja counterparts, who’ve put up some brilliant recipes!

Meet,

You must check out their recipes for the monsoon.

Print Recipe
Chicken Roulade with a Pomegranate Sauce
Chicken and pomegranate - who'd have thought?
Course appetizer
Prep Time 60 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Marinade
Stuffing
Sauce
Course appetizer
Prep Time 60 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Marinade
Stuffing
Sauce
Instructions
  1. Preparing the chicken: Place the chicken breast in a ziploc bag and beat with a mallet or a pestle till it is evenly flattened out.
  2. Using a mortar and pestle make a paste using the rest of the ingredients mentioned for the marinade. Massage it well into the chicken. Keep aside for a minimum of half an hour.
  3. In the meanwhile, prepare the stuffing.
  4. Roast the corn in the 1/2 tsp butter and add the lime juice till the kernels are plump.
  5. Crumble the cheese and shred the mint.
  6. Mix all the ingredients together and stuff the chicken.
  7. Ensure you taste it for the balance of sweet and salty and crunchy.
  8. Ensure you lay out the ingredients evenly across the inside of the chicken and slow roll the chicken tightly and press the ends together.
  9. Then roll the kitchen twine around the chicken from beneath till it is tight at regular intervals.
  10. Once the chicken is tied, add the 1 tsp of butter to a hot sauce pan and sear the chicken from all sides till it is golden brown.
  11. Then, put it in a preheated oven at 180 degrees and roast for 10-12 minutes.
  12. Once the chicken is done and rested for another 10-12 minutes, start the sauce.
  13. Crush the pomegranate seeds well and put in a muslin cloth and squeeze out all the juice into a saucepan.
  14. Then, add the balsamic vinegar, juices of the chicken and honey and a little mint and simmer over the fire till it all comes together and becomes a little thick.
  15. Use as a glaze or a dipping sauce and serve warm.
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4 Comments

  • Reply Renuka June 1, 2014 at 16:21

    That picture is a beauty! I’m sure the dish tasted brilliant too..

  • Reply Megha Sarin June 1, 2014 at 20:15

    Never had chicken roulade with pomegranate sauce..sounds interesting! lovehttp://www.meghasarin.com

  • Reply Shanti June 2, 2014 at 05:25

    Thank you, Renuka! It was quite a nice combination!

  • Reply Shanti June 2, 2014 at 05:26

    Hi Megha! It was a different combination, yes! But pomegranate is proving to be quite a versatile ingredient!

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