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chicken in bouillon with grain and goutweed

chicken in bouillon with grain and goutweed

Serves 4

Chicken in bouillon
4-6 chicken legs, both upper and lower thigh
2 tbsp. cold-pressed rapeseed oil
2 shallots
2 tsp. fennel seeds
2 dl. cold pressed apple juice
6 dl. chicken stock (or water)
200 gr wheat grains (polished barley, spelled or rye can also be used)
400 gr green asparagus
160 gr goutweed (or spinach or kale)
Salt and pepper

Seaweed pesto
100 gr of carrageenan seaweed
15 gr hazelnuts
1 cup cold pressed rapeseed oil
15 gr “hay” or “North sea” cheese (other rich cheese can be used)
½ clove of garlic
1 tsp. cider vinegar

1,25 dl balsamic apple or plum vinegar
100 gr sugar

Wholemeal bread

How it’s done

Prepare all the vegetables.

- Heat the rapeseed oil in a pan and sauté the chicken thighs until golden.
Finely chop the shallots and add them to the pan along with fennel seeds.
Add the apple juice and let it boil. Then add the stock, bring to a boil and let simmer for approx. 30 minutes.
Rinse the wheat grains in a sieve and add them to the pan, and simmer for 10 minutes.
Cut the asparagus into 3-4 pieces, depending on size, and add to the pan. Season with salt, pepper and gastrique, and simmer for another 10 minutes. Roughly chop the goutweed, and add to the dish just before serving.
Seaweed pesto - Boil the seaweed in water for 10 minutes. Strain the water and let the seaweed cool. Lightly toast the hazelnuts in a pan or in the oven. Blend hazelnuts, oil, cheese and garlic in a food processor before finally adding the seaweed and blending it all into a tapenade. Season with salt and cider vinegar.

- Melt the sugar to caramel in a pan or in a heavy-based saucepan. Pour in the vinegar and let it cook until caramel is dissolved, and the mass has the consistency of syrup with bitter, sour and sweet tones. Keep the gastrique in a bottle in the refrigerator or on the kitchen shelf.

- Serve with bread and seaweed pesto on the side.

Source: Ny Nordisk Hverdagsmad page 102-103