Chicken salad with couscous and Gurian adjika cream

Chicken salad with cream of Gurian adjika and fragrant couscous — a fresh, modern take on traditional Georgian flavors. This dish, consisting of various ingredients, is the perfect starter for a festive dinner.

Preparation Time

60+ mn

Difficulty

Difficult

CAL

500+ calories

Type of Food

Starter

Goes with

Mineral water Borjomi

Recipe author

Gigi standardize

Ingredients

Marinated chicken fillet:

Chicken fillet

140 gram

barbeque sauce

50 gram

Kimchi sauce

50 gram

Dry adjika

10 gram

sunflower oil

100 gram

Salt

40 gram

water

300 gram

Gurian adjika with walnuts:

Walnut

50 gram

Coriander

50 gram

Parsley

30 gram

Garlic

1 clove

sunflower oil

15 gram

Salt

1 a pinch

dry coriander

5 gram

foreign spice

5 gram

Apple vinegar

15 gram

green pepper

1 piece

Sugar

5 gram

Gurian adjika cream:

Gurian adjika

100 gram

Milk

80 gram

Oil

100 gram

chicken stock

80 gram

Kimchi seasoning:

Kimchi sauce

50 gram

sunflower oil

50 gram

lemon juice

10 gram

Sugar

5 gram

Green oil:

sunflower oil

100 gram

Coriander

30 gram

Parsley

40 gram

Serving

Chicken fillet

140 gram

Couscous

140 gram

Gurian adjika cream

80 gram

Cilantro and garlic emulsion

20 gram

cherry tomatoes

40 gram

Parsley leaves

Dill leaves

Green oil

20 gram

step

How to prepare the marinade for chicken fillets: mix all the ingredients until dissolved, place the chicken fillets in the marinade. Leave for 2-3 hours.

step

How to prepare kimchi seasoning: mix the ingredients using a hand blender and add sunflower oil to obtain an emulsion

step

How to prepare green oil: mix in a blender for 7-8 minutes, strain twice, and leave in an ice bath for a while.
Put the ingredients for Gurian adjika in a food processor and season with the help of your hands.
How to make Gurian adjika cream: mix all the ingredients in a blender and add the oil at the end. Mix in a blender again for 10-15 seconds

step

Preparation of couscous side dish:
Dissolve 10 g of turmeric in boiling water and add to the couscous. The water amount shall be the same as the couscous, mix it gently and leave until the liquid is completely absorbed. When you achieve the desired result, add finely chopped parsley and mint and kimchi seasoning

step

Remove the marinated chicken from the liquid, pat dry, fry on both sides for 2-3 minutes, and bake in the oven at 180 degrees for 7-8 minutes to keep the chicken juicy inside. Cut into thin slices and top with kimchi seasoning

Serve

Transfer the couscous garnish to a plate and arrange it in the center. Arrange the chicken pieces, cherry tomato slices, green emulsion, parsley and dill leaves on top in one direction, and pour the Gurian adjika cream and green oil around the edges.

Comments