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Tandoori-Spiced Chicken Roulade
Give your guests some spice with this tandoori chicken dish. Take a step beyond ordinary chicken breasts by filling and rolling them with chicken mousse.
Cuisine Type
- indian
Menu Part
- entree
Main Ingredient
- Fruit
- Potatoes
- Poultry
- Vegetables
Source: Reading Health, West Reading, Pa.
Give your guests some spice with this tandoori chicken dish. Take a step beyond ordinary chicken breasts by filling and rolling them with chicken mousse.
Ingredients
1 oz. Peruvian Potatoes – cooked and sliced
1/2 oz. Fennel Salad
1/2 ea. Cara Cara Orange Segment
1 tbsp. Sumac Vinaigrette
Chicken Roulade – Yield: 12 / 2 oz portions
3 ea. 6 oz. boneless chicken breasts
Chicken Mousse for Roulade
1 ea. 6 oz. boneless chicken breasts
3 fl. oz. Egg whites – lightly whipped
1/4 tsp. Kosher salt
3 tbsp. Fresh squeezed lemon juice
2 tsp. tarragon
Tandoori Spice – Yield 2 cups
4 tbsp. ground cumin
4 tbsp. ground white pepper
4 tbsp. granulated onion
2 tbsp. celery salt
2 tbsp. granulated garlic
2 tbsp. sucanat sugar
2 tbsp. ground ginger
2 tbsp. ground paprika
3 tbsp. ground ceylon cinnamon
3 tbsp. cocoa powder
2 tbsp. ground nutmeg
1/8 tsp. ground cayenne pepper
Cara Cara Orange Fennel Salad – Yield 1 pound
14 oz. shaved fennel
3/4 cup citrus vinaigrette
1 tbsp. pink peppercorns
1 tbsp. fennel fronds
Citrus Vinaigrette – Yield 12 / 4 oz portions
1 oz. shallots
1 oz. garlic
2 tbsp. dijon mustard
1 tbsp. honey
1/4 cup lime juice
1/4 cup lemon juice
3/4 cup Cara Cara orange juice
1 tbsp. granulated orange
2 cups olive oil
Sumac Vinaigrette – Yield 1 quart
1 oz. shallots
1 oz. garlic
2 tbsp. dijon mustard
1 1/2 tbsp. honey
1 1/2 tbsp. fresh mint
1/2 tsp. kosher salt
1 1/2 cups white balsamic vinegar
2 tbsp. sumac
2 1/2 cups olive oil
Steps
Chicken Mousse for Roulade
1. Dice chicken breast and put in a food processor with the egg whites, kosher salt, lemon juice and tarragon. Blend the mixture until smooth.
2. Put into a pastry bag for piping.
Chicken Roulade
1. Gently pound chicken breasts until thin. Pipe 2 ounces of pureed chicken onto each pounded breast.
2. Roll chicken tightly and wrap in plastic wrap. Cook in a steamer at 165°F until the internal temperature reaches 165°F. Cool and reserve for later use.
3. 30 minutes prior to use, coat each roulade with 2 tablespoons Tandoori spice. Sear chicken in clarified butter until internal temperature reaches 180°F.
Tandoori Spice
1. Combine all ingredients in bowl and mix with whisk.
Cara Cara Orange Fennel Salad
1. Mix all ingredients together at least 1 hour prior to service
Citrus Vinaigrette
1. Blend all ingredients together except oil.
2. Slowly add the oil to the other ingredients while constantly blending.
Sumac Vinaigrette
1. Blend all ingredients together except the oil.
2. Slowly add the oil to the other ingredients while constantly blending.
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