On Week 1 of The Taste, the challenge was “Childhood.” This recipe is inspired by my mom’s own chicken curry and really reminds me of my own childhood in Sweden, so I chose it as the dish to show my team this week. Tune in next week on The Taste for more recipes, and don’t forget to root for #TeamMarcus.
1 whole chicken
5 oz thinly sliced lemon grass
6 oz thinly sliced ginger
1 gallon chicken stock
1 birds eye chili, halved
2 ½ oz poblano, diced
4 cloves garlic, sliced
7 oz sliced red onion
½ o thyme
3 tbsp peanut butter, unsweetened
I tbsp palm oil
1 cup broken rice
1 cup coconut milk
2 tbsp cilantro
3 tbsp pineapple, diced
3 tbsp cucumber, diced
1 Bananain red lime paste soaked for 20 minutes patted dry
1/2 tsp fish sauce
4 oz green beans or long beans, julienned (blanched but still with a crunch)
cilantro for garnish
2 tbsp roasted peanuts, unsalted
1 15 oz can whole tomatoes, crush with hands
1 tsp grated ginger
In a large stock pot, heat the palm oil. Add the onion garlic, ginger, lemongrass, poblano and birds eye chilis. Sweat for 3-4 minutes. Pour the chicken stock over these vegetables and bring to a boil. Butterfly the chicken, removing the backbone and wishbone. Place the whole chicken in the pot. Put the chicken in a hotel pan laying flat. Pour the liquid over the chicken in the hotel pan. Cook for 20 minutes at 400 degrees. Remove the chicken from the liquid and reserve 2 cups of liquid. Cool the chicken slightly and remove the skin. Place in a skillet with 1 teaspoon of oil. Place another pot on top of the chicken skin to press into pan. Cook on low heat until the skin is crispy.
In a pot, cook the rice in 1 cup of the boiling liquid, 1 cup coconut milk and 1 teaspoon salt. Cook for 10 minutes on medium heat
Mix together the peanuts, pineapple, 1 teaspoon grated ginger, cucumber and roasted bananas. Salt to taste.
In a separate sauté pan, heat 1 teaspoon palm oil. Add in and simmer tomatoes, 1 cup cooking liquid, peanut butter, 1 teaspoon chopped ginger, 2 cloves garlic and 1 cup coconut milk. Add 2 tablespoons lime juice. Add the chicken to this pan and let it simmer for three minutes.
Toss the beans in fish sauce. Place the rice on the bottom of the spoon, a thin layer of beans, then chicken. Top with salsa, a small piece of chicken skin and cilantro.