Recipe 67: Chicken Cakes with Tomato Concasse (Cuisine at Home)

6 servings

Ingredients

1 Tablespoon garlic, minced
1 Teaspoon red pepper flakes
1 Can diced tomatoes in juice (28 oz)
1 Cup onion, dicee
1/2 Cup celery, diced
2 Cups chicken breast, cooked and chopped
1 1/2 Cups bread crumbs
1/4 Cup parsley, fresh and chopped
1 Tablespoon sage, fresh and chopped
1 Cup thyme, fresh and chopped
1 1/2 Teaspoons kosher salt
1/2 Teaspoon black pepper
4 eggs, beaten
1/4 Cup flour
6 Tablespoons olive oil
3 Tablespoons unsalted butter

Directions

Preheat oven to 200 degrees. For the Concasse - In a sauce pan, saute chopped garlic and red pepper flakes in 2 tablespoons of olive oil for about 1 minute. Add the can of diced tomatoes and simmer for about 10 minutes to evaporate some of the liquid. Salt to taste. Keep warm in the oven For the Chicken Cakes - Melt the butter in a skillet and saute the onion and celery until they are soft. Put them in a large bowl and cool. When cool, add chopped chicken breast and all other ingredients, except the olive oil. Form the chicken mixture into 10 cakes by lightly packing into 1/3 cup measuring cup. Place formed cakes on a cooking sheet that is covered with parchment paper and that has been lightly dusted with flour. Chill the cakes for about 15 minutes, then dust the cakes with flour. Heat 2 tablespoons of olive oil and fry 5 cakes until golden brown , this will take about 4 minutes on the first side and about 2 minutes on the other side. Repeat for remaining 5 cakes. To serve - Spoon Concasse on plate and top with 2 cakes.