- Prep: 2 min
- Cook: 1 hour
- Yield: 1 serving
Ingredients
For Achari Masala
5 whole red chillies
1/2 tsp coriander seeds
3 tbsp fennel seeds
3 tbsp mustard seeds
3 tbsp cumin seeds
1 tsp fenugreek seeds
1 tsp nigella seeds
1 tsp carom seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida
4 tsp dry mango powder
For The Stuffing
2 tbsp carrot, diced
2 tbsp yellow pepper, diced
2 tbsp red pepper, diced
2 tbsp haricot beans, diced
100 gm chicken leg meat, diced
1/2 tsp jalapenos, chopped
1 tbsp fresh coriander, chopped
1 tbsp achari masala
Salt to season
1 tbsp oil
For Achari Hollandaise
125 ml milk
2 egg yolks
2 tsp olive oil
2 tbsp achari masala
Juice of 1 lime
Salt to taste
Crushed black pepper to taste
For The Stuffed Ballotine
1 cup filling
1 chicken leg with skin
1 tbsp Achari masala
Salt to taste
Directions
For Achari Masala
1. Dry roast all the whole spices till fragrant and allow them to cool to room temperature.
2. Place in a mixer jar and grind to a fine powder.
3. Store in an airtight container for up to 30 days.
For The Stuffing
1. Heat oil in a pan and saute the diced vegetables till tender.
2. Add the diced chicken leg meat and jalapenos and continue to saute the chicken for a minute.
3. Add the achari spice masala, and salt and saute on a low flame till the chicken is cooked.
4. Add fresh coriander leaves and set aside. This recipe makes 1 cup of the filling.
For Achari Hollandaise
1. Heat oil in a pan and remove from the heat. Add the achari masala and allow it to infuse.
2. Bring the milk to a boil and set aside.
3. In a bowl, add 2 egg yolks. Whisk slowly adding the warm achari masala infused oil.
4. Once the oil is incorporated, slowly whisk in the hot milk.
5. Add the milk a little at a time so the egg yolk has time to emulsify in it.
6. Once the milk is added, place the sauce on a double boiler and cook till it is thickened.
7. Remove from heat and season. Add lime juice and set aside in a warm area.
For The Stuffed Ballotine
1. Dry the skin on the chicken leg.
2. Place the leg skin side down on a cutting board.
3. With the tip of a sharp knife, cut around the thigh bone taking care not to cut through the flesh.
4. Remove the thigh bone, this will leave a pocket in the chicken thigh with the drumstick bone at the bottom.
5. Turn the thigh inside out to expose the drumstick bone. Cut it off leaving the knuckle attached to the chicken leg.
6. This should leave a boneless chicken leg turned inside out.
7. Trim off the excess tendons and season the meat with salt and the achari masala.
8. Turn it back so the seasoned meat is on the inside and stuff the leg meat with the stuffing.
9. Close the opening in the chicken leg with the loose flap of skin and tie off the stuffed chicken leg.
10. Season with salt and achari masala.
11. Heat oil in a pan and sear the chicken till the outer skin is brown and beginning to get crisp.
12. Transfer to a preheated oven at 160°C and cook for a further 1 minute till the chicken leg is cooked through.
13. Rest for 2 minutes in a warm area and then remove the tying threads.
14. Slice the chicken into 1 cm thick slices leaving the drumstick intact.
15. Serve the chicken balotine with a dauphinoise potato, grilled pok choy, sauteed baby carrots and achari hollandaise.
