Black chicken with mole, liver and green vegetables

Name: Black chicken with mole, liver and green vegetables
Ingredients: 4 Bay leaves; 2 sprigs of thyme; poulet noir fillet; 5 red chili peppers (without seeds and white parts); Salt; 2 kg cleaned celeriac; 0.5 large tomato; Oil; 2 Cocoa; 2 handful of cashew nuts; 4 Cloves; 1 Star anise; 6 Brown soft sugar; 2 Desiccated coconut; 1 Sesame seeds; poulet noir legs; 1 large onion; 2 sliced almond; 1 sprig of rosemary; 1 Banana; 5 jalapeño peppers (without seeds and white parts); Oil; 2 l Water; 4 Star anise; 250 ml cream (for churning); 200 ml Orange juice; 70 g Salt; 3 g Coriander seed; Parsnip; 5 g mace

This dish is featured in the magazine 'Chef's Special' and is made by Kjelte Slinkman, sous chef at Kasteel Engelenburg.

Below is a short explanation from Kjelte about why he chose the poulet noir and how he composes his dishes: .

"The poulet noir has a lot of flavor, which you can taste and see in the beautiful, dark leg meat. In my dishes, I look for exciting combinations; at first glance, it may seem like a strange combination, but when people taste it, they immediately understand!"

Ingredients

poulet noir fillet

Salt

4Bay leaves

2sprigs of thyme

Oil

poulet noir legs

1sprig of rosemary

5red chili peppers (without seeds and white parts)

2kgcleaned celeriac

0.5large tomato

1large onion

1Banana

5jalapeño peppers (without seeds and white parts)

2Cocoa

2handful of cashew nuts

4Cloves

1Star anise

6Brown soft sugar

2Desiccated coconut

1Sesame seeds

2sliced almond

Oil

4Cardamom pods

Salt and pepper

200mlOrange juice

500mlWater

250mlcream (for churning)

2lWater

4Star anise

70gSalt

3gCoriander seed

5gmace

4gJuniper berry

liver

Parsnip

tuber

1kgGreen peas

1bunch of mint

Salt

mini zucchini

Oil

runner beans

Salt

Preparation

Brine the fillet for 1.5 hours in a brine bath with a ratio of 20 grams of salt per liter.
Cook the fillet at 65°C for 20 minutes.

Confite the legs in plenty of oil with the herbs.

Place the ingredients from 1) on the heat.
As soon as they start to cook, add the ingredients from 2).
Remove the peppers.
Deglaze in portions with the liquid from 3).
Let the liquid reduce.
Blend finely in the food processor with the cream from 4).

Brine the liver in the water with salt and the other spices.
Place the liver in a vacuum bag and cook sous-vide at 65°C for 30 minutes.

Make a sweet and sour marinade.
Cut very thin slices of parsnip and root vegetable on the slicer (setting 0).
Cut out the slices with a cutter and place in the sweet and sour marinade.

Segment the orange and briefly torch with a blowtorch.

Slice the brioche lengthwise into thin slices on the machine while half-frozen.
Remove the crusts.
Bake at 160°C until nicely golden brown.

Blanch the peas and mint.
Blend in the thermoblender.
Season with salt and pepper.

Slice the mini zucchini on the mandoline.
Marinate with salt and oil.

Blanch the runner beans.
Char with a blowtorch and season with salt.

Cut fine crudités from the sugar snaps.

Make a nice circle of the mole cream on the plate.
Place a slice of the fillet and the confit leg of poulet noir on top.
Add the liver as well.
Garnish with the sweet and sour rounds, orange, brioche crisp, pea cream, mini zucchini, runner bean, and sugar snaps.