Chicken Wellington Ramadan Special

By Food Fusion · 90 min

Ingredients

Instructions

1. Heat the olive oil in a pan, add the garlic and stir, then add the mushrooms and sauté over medium heat for 6-7 minutes until slightly crispy.
2. Add the spinach and parsley, then the paprika, chicken powder, crushed black pepper and lemon juice. Cook over medium heat for 3-4 minutes, then let it cool.
3. Debone the thigh of each chicken tikka piece, keeping the leg piece, and carefully cut deep pockets in it.
4. Rub the crushed black pepper, pink salt, crushed red chilli and chicken powder into the chicken and marinate for 30 minutes.
5. Stuff the mushroom filling into the pockets and wrap each piece in aluminium foil.
6. Steam the wrapped chicken in a steamer, covered, over medium heat for 12-15 minutes.
7. Unwrap the chicken. Heat the cooking oil in a pan and sear the steamed chicken over medium heat until golden brown on both sides.
8. Roll out one-third of the puff pastry on a floured board into a 5x10 inch rectangle and trim the extra.
9. Cut the rectangle in half and make vertical slashes in one piece. Place the bologna slices on the plain piece, add the chicken, fold and wrap it, brushing the corners with egg wash to seal, then cover with the second piece of pastry.
10. Place it on a greased baking tray lined with baking paper, refrigerate for 15-20 minutes, then brush with egg wash and garnish with thyme leaves.
11. Bake in a preheated oven at 200°C for 30-35 minutes, on both grills.
12. Make the sauce: in a saucepan, mix the cream, mustard paste, crushed black pepper, chicken powder, soy sauce and milk. Heat over medium until it starts to simmer, then turn off the heat.
13. Serve the wellington with the mustard sauce and mashed potatoes.

Summarized from Food Fusion's video. Watch it for the details.

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