Poultry with Crayfish and Exotic Flavors

Name: Poultry with Crayfish and Exotic Flavors
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4 Portionen
Ingredients: 1 morceau Chicken; 1 piece Yellow lemon; 3 clove Garlic; 1 g Crayfish; 1 packet Fish stock for fish; 4 piece Tomato; 200 g Fresh pigeon peas (bean); 1 piece Chili pepper; 1 brin Thyme; 1 feuille Bay leaf; 2 boule Chives; 60 g Butter; Oil; Salt; Pepper

Main course

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Cook Time

1 h 30 min

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Poultry with Crayfish and Exotic Flavors is ready in 1 h 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This poultry with crayfish dish is a true invitation to travel! I often prepare it for the end of year celebrations, because it is both festive and comforting. The poultry, marinated in lemon and garlic, is incredibly tender. The crayfish bring a touch of luxury and marine flavor, while the pigeon peas and tomatoes add an exotic and slightly sweet note. A little chilli pepper lifts everything just right. This dish is perfect for impressing your guests without spending hours in the kitchen. A true delight!

Ingredients (15 ingredients)

1 morceau Chicken
1 piece Yellow lemon
3 clove Garlic
1 g Crayfish
1 packet Fish stock for fish
4 piece Tomato
200 g Fresh pigeon peas (bean)
1 piece Chili pepper
1 brin Thyme
1 feuille Bay leaf
2 boule Chives
60 g Butter
Oil
Salt
Pepper

Preparation (10 steps)

Poultry marinade preparation

Rinse the poultry pieces and pat them dry. In a container, sprinkle them with lemon juice. Add the peeled and crushed garlic cloves. Salt and pepper. Mix well and leave to marinate in the refrigerator covered for at least 30 minutes.

Cooking the crayfish in fish stock

Thermomix® Setting

10 min/Varoma/Speed 1 Varoma

In the Thermomix bowl, pour 1 liter of water and add the sachet of fish stock for fish. Place the crayfish in the Varoma. Close the lid and cook for 10 Min./Varoma/Stufe 1.

600

Tomato preparation

While the crayfish are cooking, blanch the tomatoes, peel them and remove the seeds. Then crush the pulp.

Preparation of other ingredients

Rinse and drain the pigeon peas (beans). Finely chop the chili pepper and chives or chives.

Poultry cooking (step 1)

Heat a little oil and butter in a casserole dish. Drain the poultry pieces and pat them dry. Place them in the casserole dish and brown them without haste.

Poultry cooking (step 2)

Add the garlic and marinade juice, chili pepper, thyme and bay leaf to the casserole dish. Add a little water, salt and pepper. Cover and cook for 15 minutes.

Poultry cooking (step 3)

Add the tomatoes and peas to the casserole dish. Continue cooking uncovered for another 15 minutes, then remove from the heat.

Crayfish preparation

Shell the lobster and retrieve all the flesh. Cut them into small pieces.

Flambé the crayfish

Sauté the crayfish pieces separately in a pan with a little oil. Sprinkle them with 1 tbsp of rum heated separately. Then ignite. When the flames are extinguished, pour the crayfish pieces into the casserole dish and mix.