Crunchy Olive Chicken - with Basil Aioli

Ingredients - Portion - 8-10

  • Chicken Thigh (BL) – 1Kg
  • Onions – 150 Gms
  • Leeks – 100 Gms
  • Celery – 50 Gms
  • Garlic – 30 Gms
  • Thyme – 2 Springs
  • Basil – 20 leaves
  • Rosemary – 1 Sprig
  • Green Olives – 200 Gms
  • Butter – 70 Gms
  • Flour – 100 Gms + for crumbing
  • Refined Oil – 50 ML + for Frying
  • Salt – as per taste
  • White pepper – 10 Gms
  • Sweet paprika – 20 Gms
  • Panko Bread Crumbs – 400 Gms
  • Mayonnaise – 150 Gms
  • Lemon Juice – 20 Ml
  • Garlic – 10 Gms

Method of Preparation

  • Cut the chicken into dices, slice onions, leeks and celery. Chop garlic, wash the herbs and set aside.
  • In a heavy-duty pan, on medium heat add oil and butter, add garlic, onion, celery, leeks and sauté for 4-5 minutes.
  • Add chicken and keep cooking for about 4 minutes, add salt, thyme and rosemary. Bring the heat to low, and cover the pan with a lid. Let it cook for 15 minutes
  • Turn the heat back to medium, add white pepper, and sweet paprika, and add in the flour. All the fat on the sides of the pan would have been soaked by the flour, optional to add in handful of more flour if you can still see fat on the sides of the pan
  • Cook for 2-3 minutes making sure the flour doesn’t stick to the bottom. Turn of the heat and cool completely
  • In a food processor, blend the entire mixture along with the olives to form a mousse like texture.
  • Divide the mixture into roundels, dip in flour, egg, and panko bread crumbs.
  • For the basil aioli, Chop Garlic & basil leaves and combine it with mayonnaise and lemon juice, check for seasoning
  • Deep fry the chicken dumplings till golden on the outside.
  • Serve with basil aioli