Spiced Tomato Chicken Medley
Servings : 25 Portions
Equipment
- Scale
- Whisk
- Spatula
- Mixing Bowls
- Cutting Board
- Chef's Knife
- Measuring Cup
- Cling Wrap
- Aluminum Foil
- Colander
- 1/2 size - 2" Deep Production Pans
- Bulk Retherm Cart, Regular Oven, or Tray Service Retherm Cart
Ingredients
- 1 tsp Dried Crushed Red Pepper
- ½ tsp Ground Coriander
- 2 tsp Ground Cumin
- 1 tbsp Smoked Paprika
- 48 gm Garlic minced
- 1 tsp Salt
- 250 ml Olive Oil extra virgin
- 2 kg Chicken cooked, chopped
- 1.8 kg Chickpea drained
- 840 gm Roma Tomatoes diced
Instructions
- Chop cooked chicken into 1 inch pieces. ChopRoma tomatoes, set aside. Rinse and drain chickpeas. Remove excess moisturewith a paper towel. In small bowl mixspices, garlic, and oil together.
- In a large bowl, mixchicken, spices, chickpeas and tomatoes. Divide the mixture evenly between two ½ size2-inch-deep production pans. Cover with cling film and aluminum foil. Place in Multigen for 55 minutes at 130˚C.
- Once the 55 minutes are done, let it rest for 5 minutes. Divide portions equally into service dishware by serving size.
- Bulk: Prepare two ½ size 2-inch-deep production pans with nonstick spray.Tray: Plate 1 cup of mixture on a plate and place in retherm.
- Bulk: remove from Multigen and serve alone or with a side dish of rice or vegetables. Cold Plating: allow to cool and plate alone or with a side dish. Place on the hot side of the tray to retherm for 55 minutes prior to service.
- Food Accompany: Jasmine Rice or Steamed Vegetable Medley