Moroccan Spiced Chicken, Bulgur Wheat Pilaf and Pecorino Ice cream

By dave

A sensuous chicken breast, with a spicy grain and cooling ice cream.

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Moroccan Spiced Chicken, Bulgur Wheat Pilaf and Pecorino Ice cream

1 Picture

Ingredients

Moroccan Spice Mix
Cumin Seeds - 2 Tbsp
Coriander Seeds - 2 Tbsp
Harissa - 2 Tbsp
Turmeric - 2 Tsp
Garlic - 2 Cloves
Coriander Leaf - 2 Tbsp
Oil - 75-100ml
Chicken - 600g, skinless breasts.
Bulgur Wheat Pilaf
Bulgur Wheat - 200g
Stock(Chicken or Veg) - 600ml
Dry white wine - 75ml
Red Onion - 1 Chopped
Fennel - 1 Large bulb chopped
Cumin - 2 Tsp
Coriander - 2 Tsp
Cinnamon - 1 Tsp
Turmeric - 1 Tsp
Star Anise - 1
Preserved Lemon - 1
Mint/Parsley/Coriander - 2 Tbsp chopped(total)
Toasted Pine Nuts - 50g
Pecorino Ice Cream
Double Cream - 100ml
Pecorino - 50g grated.

Details

servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Mix all the marinade ingredients together and rub into the chicken. Leave for at least 2 hours or overnight.

Step 2

For the ice cream, whip the cream until soft peaks. Add the cheese, season with black pepper only. Freeze. When starting the pilaf take out of the freezer so that it is soft enough to serve.

Step 3

For the pilaf, cook the onion and fennel for 5 minutes over a medium heat. Add the spices and cook for a further 2 minutes. Turn up the heat, add the wine and let it all evaporate. Add the bulgur wheat and lemon. Pour over the stock, bring to the boil and cover. Place in the oven at 180°c for 20mins. Check after this time. If it is too wet, place back in the oven and check every 5 minutes.

Step 4

Wipe off the chunky pieces of the marinade and grill, fry or BBQ your chicken. Slice in half length ways to serve.

Step 5

Finish off the pilaf by stirring all the herbs and pine nuts through.
Using a teaspoon dipped in hot water, make quenelles of the ice cream to place on top

Can be made with tuna/swordfish or even aubergines for a vegetarian option.