SPICY TURKISH CHICKEN GALLANTINA


Ingredients:

1-1/2 kg MAGNOLIA CHICKEN STATION BONELESS WHOLE CHICKEN
1 tsp salt
1/2 tsp ground black pepper
3 tbsp olive oil
2 cups white onion, finely chopped
1 tbsp curry powder
2 tsp ground cumin
1/2 tsp cayenne pepper
6 strips chopped fine, cooked, drained, and crumbled
2 cloves garlic, minced
2 pc medium carrots, peeled and coarsely chopped
1/2 cup red bell pepper, coarsely chopped
1/2 cup cilantro, finely chopped
1 cup fine breadcrumbs
1/2 cup sweet thai chili sauce
1 tsp salt
1/2 tsp ground black pepper
500 grams MAGNOLIA CHICKEN GINILING
2 pc egg, slightly beaten

Procedure:

  1. Heat up steamer and preheat oven to 350F. Heat olive oil in a saute pan over medium heat. Add the onions and saute until soft and slightly caramelized. Add in the curry powder, cumin, and cayenne pepper. Set aside.
  2. Combine the crumbled bacon, garlic, carrots, red bell pepper and cilantro in a food processor and pulse until finely chopped and well combined. Add the breadcrumbs, sweet chili sauce, salt, pepper and pulse until well blended.
  3. Add the chicken giniling, eggs, and the reserved onion mixture and pulse just until well blended. Do not over-mix. Stuff the mixture into the boneless chicken and seal the cavity with toothpicks. Season chicken exterior with salt and pepper. Wrap the chicken with aluminum foil brushed with margarine and place in the steamer.
  4. Steam the chicken for 1 hour or until the juices run clear. Take out chicken from oil and bake the chicken in the oven just until the skin turns golden brown, about 15 minutes. Serve.
Makes 6 servings.
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