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As you know, I’m really happy and proud to have KitchenAid as my workshop partner. They recently asked me to think of a new recipe for their Cook Processor. I had tasted this salty porridge in the restaurant Bol Porridge in Paris almost a year ago and I had kept it in a corner of my mind. I propose here my version. The coconut milk wheat is deliciously creamy and pairs perfectly with the honey-sesame chicken and crunchy peanuts.
For the chicken :
- 2 tablespoons of olive oil
- 2 chicken fillets
- 1 teaspoon of honey
- 1 teaspoon of toasted sesame seeds
For the porridge :
- 1 half onion
- 3 tablespoons of olive oil
- 250g pre-cooked wheat (ebly type)
- 500ml of chicken broth
- 1 carrot
- 250ml coconut milk
- a little coconut cream to serve
- 100g unsalted roasted peanuts
- a few sprigs of coriander
- salt, ground pepper
Cook the chicken with the olive oil
in the cook processor tank with the ” stir assist ” and
select ” stew “. Cook
for 10 minutes and then pour in the honey and sesame. Let it cook for another 5 minutes.
minutes. Set aside.
in the cook processor tank with the ” stir assist ” and
select ” stew “. Cook
for 10 minutes and then pour in the honey and sesame. Let it cook for another 5 minutes.
minutes. Set aside.
Place the blade ” multiblade ” and put
the peeled half onion in the bowl (no need to clean it ). Press
on pulse to reduce it to small pieces.
Replace with the ” stir assist ” and pour in the olive oil.
Press ” stew “, program at 120°C for 35 minutes (total).
Cook for 5 minutes then add the wheat and chicken broth and the
carrot peeled and cut into small pieces Let it turn and cook for
about 20 minutes until the wheat has absorbed the broth. Pour
Then add the coconut milk and cook for another 5 to 10 minutes. Salt and
pepper to taste. Reheat the chicken and serve the porridge with it.
the pieces of chicken with honey, a little coconut cream, a few drops of
peanuts and coriander leaves. Serve immediately.
the peeled half onion in the bowl (no need to clean it ). Press
on pulse to reduce it to small pieces.
Replace with the ” stir assist ” and pour in the olive oil.
Press ” stew “, program at 120°C for 35 minutes (total).
Cook for 5 minutes then add the wheat and chicken broth and the
carrot peeled and cut into small pieces Let it turn and cook for
about 20 minutes until the wheat has absorbed the broth. Pour
Then add the coconut milk and cook for another 5 to 10 minutes. Salt and
pepper to taste. Reheat the chicken and serve the porridge with it.
the pieces of chicken with honey, a little coconut cream, a few drops of
peanuts and coriander leaves. Serve immediately.
