For 2 portions
Chicken 12oz (340g)
Meyer Lemon 4 oz (114g)
Sun-choke 6 1/2oz (184g) 1ea
Radish 3/4oz (24g)
Papaya sauce 1 3/4oz (52g)
Ajwain 1oz (26g)
Trumpet mushroom 1 3/4oz (50g)
Swiss chard 2 oz(55g) 3 stems
At this moment, I haven’t bothered to mention…. Every day I do a review through video what I learned and did daily, talk about mistakes that were made and things that are happening. This whole reason is to help revise what and explain back to someone else and most important to keep myself accountable for actions what I think I can get done during the day. It will be on Nicolasganea.com when I bother to set up the website haha.
Making Chicken Papaya
- First preheat oven at 435F
- First start on the papaya (click here) how to make it
- With a sharp knife, slice sunchokes into smaller pieces
- Zest your Meyer lemon in a bowl and slice in half then holding lemon over hand squeeze it to catch seeds while holding over bowl
- Add vanilla in lemon bowl and stir with spoon
- Put under running water to get excess dirty
- Now dice shallot put in container until needed
- Slice brussel sprout in half and shredded it, put aside until needed
- Slice radish into julienne
- Slice trumpet mushroom in half and scoring it into small diamonds
- Grab your swiss chard and slice the whole thing place in a container until needed
- Slice chicken sideways, for smaller portion
- Grab yourself a sheet pan and pan put sunchokes on a sheet pan and add olive oil and salt.
- Place in oven for 15 mins
- Preheat skillet to smoking point and add your trumpet mushrooms and pushing down to get a nice color, then lay on sheet pan with rack
- Season chicken with olive oil and salt
- Now using the same pan sear the chicken
- Put on rack with the mushrooms cook for 15 mins
- Make sure that your papaya sauce is reduced or reheated in pan at this point
- At the last five mins before chicken is ready to saute your veggies like video
- Now plate up Look at the video to watch step by step or do what I do just do your own thing.
Do I have to make papaya sauce?
No, but loses it name chicken papaya though haha
Radish I can’t find any in the store do I need it?
No, you don’t need it I just like the sharp sting of it.
Trumpet mushrooms cost way too much, can I use another mushroom?
I totally agree! That’s why I got it on sale, use button or crimini instead that’s what I tend to float too.
Trumpet mushrooms do I have to sear it that way with my hands?
No, not at all, I want the color, but soon as I wish to do this for the 50’s and up of a number of people, forget it! Way too much time wasted.
I don’t like Sunchokes can I use something else?
Ahh, my girlfriend is the same way. Use celery root, not because of flavor but for texture. Or potatoes marble potatoes in fact! I swear my girlfriend is over my shoulder going I hate celery root ( I don’t think she does, but I would be surprised if she did like it)
Do I have to peel sunchokes?
Nope! I don’t unless you are making a puree then don’t bother.
Do I have to Meyer lemon?
Nope, but the flavor won’t be the same as a regular lemon.
I don’t have a micro plane, can I dodge the zest?
Just peel the ride of the lemon and mince the zest
How to do this for 25 to 1000 people?
The only issue with this dish is the mushrooms, and I would replace it with a cheaper mushroom, not to mention it would be such a waste of time to sear every one by hand. Unless you preheat your sheet pan and then lay it down on that, then stack another sheet pan to push down on it. Seriously what’s the point?
- What I would do is sear the chicken beforehand at the beginning of the day and chill it.
- Put shallots in processor (robot coupe)
- Then shredded sprouts in a processor with attachment
- Still slice sunchokes, mushrooms, and lemon the same
- Put radish through the food processor with an attachment for julienne.
- At this point cook everything in larger pots and ovens.