planted.chicken Green Paprika & Lime - Tim Raue Signature Dish

Duration: 90 mins
Difficulty: Medium


2 Portions
1 planted.chicken Green Paprika & Lime by Tim Raue
1/3 cucumber
1/2 fresh green chili, deseeded
80 g sushi rice vinegar
30 ml lemon juice
20 ml of water
30 g cane sugar
8g mustard seeds
50 g yellow lentils
1 organic orange
200 g tobinambur
100ml vegan cream
Rapeseed oil or vegan ghee
2 pieces of papadam chips
Watercress or coriander


Braised cucumbers

Peel the cucumber, remove the seeds and cut into cubes approx. 2x2 cm in size. Cut the chilli into strips. Bring the cucumber, chili, rice vinegar, lemon juice, water and cane sugar to the boil in a small pan, then remove from the heat and let it steep for about 30 minutes. Boil mustard seeds in enough water for 15 seconds, then rinse with cold water and repeat this process five times with fresh water.
Jerusalem artichoke puree

Peel the Jerusalem artichoke and cut it into small cubes, then fry it in 1 tablespoon of rapeseed oil or ghee and season with a pinch of salt. Add the cream and cook for about 20 minutes until very soft, then puree finely and fill into a piping bag.
Yellow lentils

Prepare yellow lentils according to the instructions on the packaging and allow to cool slightly. Then season with 1 tablespoon of rapeseed oil, a pinch of salt and the zest of ¼ orange.
planted.chicken Green Paprika & Lime

Heat approx. 2 tablespoons of rapeseed oil or ghee in a pan, fry the planted.chicken for 3-5 minutes until golden brown and crispy and season with a pinch of salt. Add half of the sauce and reduce slightly so that the sauce caramelizes slightly.
Remove the braised cucumbers from the stock and mix with the mustard seeds, then arrange flat on a plate along with the lentils. First spread the Jerusalem artichoke puree on top in dots, then add the planted.chicken and spread the remaining sauce over it. Garnish with broken papadam chips and watercress.

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