A very satisfying and original dish that will be a success at festive feasts, as well as at family dinners.
It is necessary
- - 2.5 kg of chicken (carcass);
- - 200 ml of apple and pumpkin juice with pulp;
- - 300 g of shrimp;
- - 4 tbsp. tablespoons of mayonnaise;
- - a glass of rice;
- - 2 lemons, onion;
- - 2, 5 tbsp. spoons of ketchup;
- - 1 teaspoon of mustard, soy sauce, grated ginger root;
- - 1/3 teaspoon each of thyme (dried), chili, ground paprika;
- - 1 st. a spoonful of corn oil, butter, sour cream;
- - 2 slices of canned pineapple;
- - 4 tbsp. tablespoons of sunflower oil;
- - 2 tbsp. tablespoons of grated hard cheese;
- - 2 tbsp. spoons of white wine;
- - 100 ml of coconut milk;
- - ½ teaspoon of salt, sugar, honey;
- - tomatoes, potatoes, large olives, green salad - for decoration.
Instructions
Step 1
Prepare the chicken marinade. Take apple-pumpkin juice, soy sauce, corn oil, paprika and juice of one lemon, mix everything and pour the mixture over the chicken. Marinate for 1, 5 hours. Make sour cream sauce: combine 2 tbsp. tablespoons of mayonnaise, sour cream, a pinch of paprika and honey.
Step 2
Place 2 sheets of baking foil on a baking sheet. Remove the chicken from the marinade, coat with sour cream sauce and place on foil, pour a tablespoon of marinade into the carcass. Lift the edges of the foil up and join tightly. Place the chicken in a preheated oven to 250 degrees. Bake over medium heat for 1 hour.
Step 3
Prepare the filling. Peel and marinate the shrimp in a mixture of juice from half a lemon and 2 tbsp. tablespoons of olive oil for 5-7 minutes. Boil rice until half cooked. Fry shrimps for 1-2 minutes. Cut the onion into half rings, fry for 5 minutes, chop the ginger, add finely chopped pineapple, pour in the wine and simmer for 3 minutes.
Step 4
Combine rice, onion with ginger and pineapple, ground chili, salt, sugar, 1 finely chopped peeled tomato, cover with water - 400 g, simmer for 20 minutes. After evaporating the liquid, add the butter and coconut milk, shrimp and cook for another 5 minutes. Add shredded cheese.
Step 5
Remove the chicken from the foil, fill with rice, shrimp and cheese and put in the oven for 20 minutes, until golden brown.
Step 6
Peel the potatoes, cut into thin slices and fry in hot vegetable oil until golden brown, salt, remove on a paper towel with a slotted spoon to drain the fat.
Step 7
Cut the tomato into nice slices. Mix the Golf sauce: mayonnaise, ketchup, mustard, paprika, thyme, whisk with the juice of half a lemon.
Step 8
On a wide dish lined with lettuce, place the chicken, fried potatoes and tomato slices around.
