Slow-cooked farm chicken with black garlic, citrus, soft eggplant, and broccoli

Name: Slow-cooked farm chicken with black garlic, citrus, soft eggplant, and broccoli
Cook time: 2 min
Total time: 2 min
Yield: 2P
Ingredients: 2 thighs of a farm chicken; 6 cloves of black garlic, peeled; Freshly ground black pepper and fleur de sel; 1 eggplant, still firm in texture for easy peeling; 1 small broccoli or broccolini; 2 tbsp sunflower oil; 2 tbsp lime juice and 1 tsp zest; 1 tbsp shiro miso; Jalapeño dressing:; 1 jalapeño pepper, seeded; 250 g Greek yogurt; 1 thick bunch of coriander + extra for garnish; 2 tbsp mint leaves; 45 ml lime juice + zest; 0.5 tsp ground cumin; 1 tsp sea salt

Favorites

2h15

•

Next Level

Want to get started with slow-cooked farm chicken with black garlic, citrus, soft eggplant, and broccoli? Discover the full recipe here!

Kitchen must haves

Ingredients

What do you need?

Quantity: 2P

2 thighs of a farm chicken
6 cloves of black garlic, peeled
Freshly ground black pepper and fleur de sel
1 eggplant, still firm in texture for easy peeling
1 small broccoli or broccolini
2 tbsp sunflower oil
2 tbsp lime juice and 1 tsp zest
1 tbsp shiro miso

Jalapeño dressing:

1 jalapeño pepper, seeded
250 g Greek yogurt
1 thick bunch of coriander + extra for garnish
2 tbsp mint leaves
45 ml lime juice + zest
0.5 tsp ground cumin
1 tsp sea salt

Jalapeño dressing:

1 jalapeño pepper, seeded
250 g Greek yogurt
1 thick bunch of coriander + extra for garnish
2 tbsp mint leaves
45 ml lime juice + zest
0.5 tsp ground cumin
1 tsp sea salt

Preparation method

How do you make this?

Massage the chicken thighs with 1 tsp sunflower oil and season with pepper and salt.

Place them side by side on the bottom rack.

Peel the eggplant, leaving the stem on, cut it in half, season with pepper and salt, spread miso on the cut side, and place them on the top rack.

Cook for 2 hours at 110°C on the slow cooking program in the Air Cooker.

Recover the juices from the chicken thighs in a tall cup, place them in a dish, add 1 tbsp lime juice, the garlic cloves that were cooked along, and season with pepper and salt, mix this with the deboned chicken thigh meat and keep warm (discard the bones and cartilage).

Carefully remove the seed pods from the softly cooked eggplants, keep them warm.

Cut the broccoli into florets and cook them on the broccoli program.

Blend all the ingredients for the dressing finely with an immersion blender.

Plate the mixture with chicken in the shape of a sausage, so you can place the half eggplant on top and the chicken is almost not visible.

Cover the chicken with the sauce, so you get a green eggplant and finish with the broccoli and coriander leaves and a few drops of oil.