Mini Piri Chicken Lolli Recipe
48 Hour Marination, Potato Pavé, Coconut-Chicken Veloute
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Ingredients
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Chicken Marinade
Potato Pavé
Coconut-Chicken Veloute
Method
Marinating the Chicken
- 1
Marinate the Chicken
In a bowl, combine chicken thighs with Piri Piri sauce, minced garlic, lemon juice, olive oil, salt, and black pepper. Mix well and let marinate in the refrigerator for 48 hours.
Preparing Potato Pavé
- 2
Layer the Potatoes
Preheat the oven to 350°F (175°C). In a buttered baking dish, layer the sliced potatoes, seasoning each layer with salt and black pepper. Pour heavy cream over the top and dot with butter. Cover with foil and bake for 1 hour, then remove the foil and bake for an additional 30 minutes until golden.
Making Coconut-Chicken Veloute
- 3
Prepare the Veloute
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Gradually add chicken stock and coconut milk, whisking continuously until thickened. Season with salt and white pepper.
Cooking the Chicken
- 4
Plating
- 5
Serve
Slice the potato pavé into squares. Serve the grilled chicken lollis on top of the potato pavé, drizzling with coconut-chicken veloute.