Sot-l’y-laisse, oriental style
A quick and original dish you can serve when you have guests ^^.
Preparation
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Step 1
Marinate the chicken oysters with the lemon juice, the coriander and the onion.
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Step 2
With a steam oven, put the chicken oysters with the onions and the lemon in to cook at 100°C. Put a temperature probe into the middle of a piece of meat and set it to 82°C. Once that temperature is reached, take the meat out of the oven.
In a frying pan, brown the onion strips in a little fat, add the prunes, then the pieces of meat for two or three minutes over a low heat.
At the same time, in a small frying pan, dry-toast the almonds and prepare the couscous. Boil the same volume of water as you have couscous and pour it over the couscous with a small pinch of salt. Cover and leave to swell for 5 minutes.
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Step 3
Without a steam oven, brown the onions and the pieces of meat with a little salt. Cover and let cook for a good twenty minutes. Add the prunes and carry on cooking for 5 minutes.
At the same time, in another frying pan, dry-toast the flaked almonds. Boil the same volume of water as you have couscous and pour it over the couscous with a small pinch of salt. Cover and leave to swell for 5 minutes.
Arrange the chicken oysters with the prunes on plates, scatter with almonds and serve with a seasonal green salad.
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