Oven Roasted Curried Chicken with Pickled Celery and Garlic Goat Cheese Stuffed Tomatoes

Oven Roasted Curried Chicken with Pickled Celery and Garlic Goat Cheese Stuffed Tomatoes

This recipe is from my cookbook, Stick it, Spoon it, Put it in a Glass.

When creating this recipe, my approach was to create a skewer with textures, and an experience. All to often there is a mistake putting food onto a skewer as a throw away, I wanted to create elements of a meal, elements that people would react to as something more than just a bit and bite.

The flavored spices of curry, the acid of the pickled celery and smooth fatty texture of the goat cheese make this item a sample of what I call Theater of the Palate.

Each bite, is like an act in a show, something new, something that one anticipates and ultimately an experience that leaves a smile on ones face and satisfaction on the palate.


Oven Roasted Curried Chicken with Pickled Celery and Garlic Goat Cheese Stuffed Tomatoes

Ingredients/Oven Roasted Curried Chicken
10 jumbo chicken tenders
2 tsp curry powder
2 tsp olive oil
1/4 tsp red pepper flakes salt and black pepper

Method/Oven Roasted Curried Chicken
• Pound chicken tenders lightly until they are about 1/4 inch thick.
• Toss in oil and season with curry powder, salt, black pepper and red pepper flakes. Marinate overnight in refrigerator.

Ingredients/Pickled Celery
2 celery stalks, remove leaves and roots 1 cup red wine vinegar 1 cup sugar 1 tsp black peppercorns
1 tsp cinnamon 1 tsp whole star anise

Method/Pickled Celery
• On mandoline set to make about 1/4-inch slices, slice celery lengthwise to create long thin strips.
• Combine all ingredients except celery in a saucepan over medium heat and bring to a boil. Turn off heat and let cool to 70o. Add celery and refrigerate overnight.
Reserve for skewering

Ingredients/Garlic and Goat Cheese Stuffed Tomatoes

30 small cherry tomatoes
15 oz goat cheese
2 tsp garlic, chopped and roasted
2 tsp coriander
2 tsp chopped chives
1 tsp red onion, diced, sautéed and cooled salt and pepper

Method/Garlic and Goat Cheese
Stuffed Tomatoes
• Using a small knife, cut a small hole in the top of each cherry tomato.
• Combine all other ingredients in a bowl and mix with a spoon until smooth. Place into a piping bag with a small pastry tip.
• Pipe 1/2 oz goat cheese mixture into each cherry tomato.
Reserve for skewering.

Assembly
Weave 1 piece of chicken and 1 strip of celery around 3 cherry tomatoes on each skewer (see photo).
Heat oven to 350o. Place skewers on a sheet pan and bake for 15–18 minutes, until chicken is cooked all the way through. Remove from oven and serve.

Chef Notes
Be sure that you pound the chicken to 1/4-inch thickness or less, otherwise the tomatoes and celery will be overcooked before the chicken has fully cooked.
Variations
Pork or flank steak can be used instead of the chicken. Marinate pounded slices of pork tenderloin in soy, ginger and scallions. Instead of tomatoes, use marinated cremini mushrooms; instead of pickled celery, use marinated or pickled zucchini ribbons.

Read More