Poulet Dans Une Bote Magique - By Toton Adhikary

This dish is absolutely close to my heart; a recipe I invented which is unique by its look and taste. It is basically a crispy flavored cover that hides stuffed chicken.

Preparation Time: 2 hours (including cooking time)  

Yield / Serving: 1  

Ingredients:

For Stuffed Chicken

- 1 Chicken Breast

- 1 Button Mushroom

- 5 gm Chopped Onion

- 5 gm Chopped Ginger

- 2 gm Jalapeno

- 5 gm Processed Cheese

- Salt to Taste

- 10-15 ml Oil

- 2 strings Thyme

- ½ gm Peri Peri Powder

- 4 gm Leek Celery

- 2 gm Black Pepper

- ½ Lemon

- 5 gm Dijon Mustard

For the Cover or Outer Layer

- 2-3 Egg Whites

- 2 gm Sugar

- 8 drops Vinegar

- 5-9 gm Corn Starch / Corn Flour

Additional Sprinkles for the Cover

- Chilli Tomato Dust

- Olive Dust

- Parsley Dust

- Paprika Powder / Peri Peri

Instructions:

For the Stuffed Chicken:

1. Heat a pan. Add oil and onion, and sauté well.

2. Add leek celery and garlic, and sauté again.

3. Add mushroom and 1 string of thyme. Season with salt, peri peri, and black pepper. Cook until the mushroom releases water. Keep the mixture dry.

4. Before removing from heat, add cheese and jalapeno. Keep aside.

For Chicken:

1. Marinate the chicken with lemon, salt, Dijon mustard, and thyme.

2. Cut the chicken from the side of the bone to make a pocket for stuffing.

3. Stuff the chicken with the prepared mixture and sear the chicken on a pan.

For the Cover / Outer Layer:

1. Add vinegar to egg white and whisk until the egg starts to stiffen.

2. Add the corn flour, sugar, and whisk again until the egg has completely stiffened.

For Assembling:

1. Take a silicone oil mat or butter paper (if using butter paper, grease it well).

2. Spread the foam on top of the mat and place the chicken on it.

3. Cover the chicken with the foam layer and sprinkle the powders.

4. Bake it in the oven at 120°C for 40 minutes to 1 hour. Check after 30 minutes. When the layer looks hard from outside, poke a toothpick to check the inside.

Now it is ready to serve with any hot sauce. Garnish with basil leaves or any raw edible herb.