Bird's Tongue Stew, Spinach Bricks with Cheese Sauce, Grilled Salad

Ingredients

• 500 g Chicken pieces (or bird's tongue) (cut into 3 cm pieces)
• 2 c. à soupe Olive oil
• 1 piece Onion (medium, chopped)
• 5 cloves Garlic
• 2 c. à soupe Fresh parsley (chopped)
• 2 c. à soupe Fresh cilantro (chopped)
• 1 stalk Celery (chopped)
• 2 c. à café Tomato paste
• 200 g Tomato pulp
• 200 g Precooked chickpeas
• 2 c. à soupe Table oil (for rubbing the meat)
• 300 g Fresh or frozen spinach (washed and coarsely chopped)
• 150 g Button mushrooms (or pink) (coarsely chopped)
• 500 ml Whole milk
• 2 c. à soupe Cornstarch
• 100 g Fresh cheese (such as mozzarella or soft cheese)
• 50 g Grated cheese (such as cheddar)
• 30 g Grated Parmesan
• 2 pieces Potatoes (medium, steamed then mashed)
• 8 sheets Square brick pastry sheets
• 2 c. à soupe All-purpose flour (for the glue) (mixed with 100 ml water)
• 2 pieces Bell peppers (red and yellow)
• 2 pieces Tomatoes
• 1 c. à café Herbes de Provence
• 1 c. à soupe Vinegar (balsamic or wine)
• to taste Himalayan salt, black pepper, four pepper blend
• a small pinch Mild or hot chili (optional)

Instructions

1. Brown the meat

   In a large pot, heat a drizzle of olive oil over medium heat and brown the 3 cm meat pieces for 8‑10 minutes until well browned.

   Time: PT15M

   Temperature: medium

2. Add aromatics and tomatoes

   Add the chopped onion, crushed garlic, parsley, cilantro and celery. Sauté for 5 minutes. Stir in the tomato paste, tomato pulp, season with salt and pepper, and pour in boiling water.

   Time: PT5M

   Temperature: medium

3. Slow cooking of the CHBA

   Cover and simmer over medium heat for 1 hour. Stir occasionally.

   Time: PT1H

   Temperature: medium

4. Prepare the meat by steaming

   Mix the cooked meat with table oil, rub well to coat each piece. Place in the steamer basket and steam for 15 minutes covered.

   Time: PT15M

   Temperature: steam

5. Add the chickpeas

   Add the precooked chickpeas to the stew, stir and continue cooking for 20 minutes, stirring regularly.

   Time: PT20M

   Temperature: medium

6. Prepare the spinach

   Wash, drain and coarsely chop the spinach. Chop the garlic, mushrooms, parsley and cilantro.

   Time: PT5M

7. Sauté the green vegetables

   In a skillet, heat 2 tablespoons olive oil, add the spinach, garlic, mushrooms and herbs. Season with salt and pepper and cook over medium heat for 10 minutes until excess water evaporates.

   Time: PT10M

   Temperature: medium

8. Prepare the cheese sauce

   In a saucepan, heat the milk, add the diluted cornstarch, then the fresh cheese cubes, grated cheese and Parmesan. Stir over medium heat until a thick béchamel forms (about 10 minutes).

   Time: PT10M

   Temperature: medium

9. Combine sauce and vegetables

   Pour the cheese sauce over the sautéed spinach, add the mashed potatoes, mix until a homogeneous filling is achieved. Let cool slightly (10 minutes).

   Time: PT10M

10. Prepare the glue for the bricks

    Mix 100 ml water with 2 tablespoons flour until a smooth paste forms.

    Time: PT5M

11. Assemble the bricks

    On each brick sheet, place a tablespoon of filling, fold and seal the edges with the glue. Form rolls or samosas according to your preference.

    Time: PT10M

12. Fry the bricks

    Heat oil in a deep fryer or large pot to 180°C. Submerge the bricks and cook 8‑10 minutes per side until golden.

    Time: PT10M

    Temperature: 180°C

13. Prepare the salad – preheat the oven

    Preheat the oven to 200°C.

    Time: PT5M

    Temperature: 200°C

14. Roast the vegetables

    Arrange the bell peppers, tomatoes, garlic and Herbes de Provence on aluminum foil, drizzle with olive oil and bake for 30 minutes until well grilled.

    Time: PT30M

    Temperature: 200°C

15. Peel and chop the roasted vegetables

    Let cool, remove the skins from the peppers and tomatoes, deseed, then finely chop. Drain excess water in a colander.

    Time: PT10M

16. Season the salad

    Mix the chopped vegetables with 2 tablespoons olive oil, 1 tablespoon vinegar, salt, pepper and chili if desired.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

6 g

Ingredient Substitutions

• Instead of Chicken pieces (or bird's tongue): chicken thighs
• Instead of Olive oil: vegetable oil
• Instead of Onion: shallot
• Instead of Garlic: garlic powder
• Instead of Fresh parsley: dried parsley
• Instead of Fresh cilantro: dried cilantro
• Instead of Celery: celeriac
• Instead of Tomato paste: tomato purée
• Instead of Tomato pulp: canned crushed tomatoes
• Instead of Precooked chickpeas: canned chickpeas
• Instead of Table oil: sunflower oil
• Instead of Fresh or frozen spinach: chard
• Instead of Button mushrooms (or pink): canned mushrooms
• Instead of Whole milk: almond milk
• Instead of Cornstarch: rice flour
• Instead of Fresh cheese (such as mozzarella or soft cheese): cream cheese
• Instead of Grated cheese (such as cheddar): cheddar
• Instead of Grated Parmesan: nutritional yeast
• Instead of Potatoes: sweet potato
• Instead of Square brick pastry sheets: phyllo dough
• Instead of All-purpose flour (for the glue): rice flour
• Instead of Bell peppers (red and yellow): zucchini
• Instead of Tomatoes: cherry tomatoes
• Instead of Herbes de Provence: thyme
• Instead of Vinegar (balsamic or wine): lemon juice

Equipment Needed

• Chef's knife
• Cutting board
• Large pot or Dutch oven
• Frying pan or sauté pan
• Whisk
• Mixing bowl
• Steamer or steam basket
• Deep fryer or large oil pot
• Paper towels
• Baking sheet
• Aluminum foil and parchment paper
• Colander or sieve
• Wooden spatula
• Kitchen tongs
• Measuring spoons (tablespoon, teaspoon)

Critical Steps — Do Not Skip

• Brown the meat
• Slow cooking of the CHBA (1 hour)
• Prepare the meat by steaming
• Prepare the cheese sauce until béchamel consistency
• Assemble and seal the bricks
• Fry the bricks at 180°C until golden

Chef Tips from the Video

• Add a pinch of ras el hanout to the CHBA for more aromatic depth.
• Use a stretchy cheese (mozzarella) for an even creamier sauce.
• For a lighter version, bake the bricks at 200°C for 20 minutes instead of frying.

Troubleshooting

Storage

Refrigerator: Store the CHBA and bricks in airtight containers for 3‑4 days.

Freezer: The bricks can be frozen raw on a tray then transferred to a freezer bag, up to 2 months.

Room temperature: The grilled salad keeps at room temperature for up to 2 hours.

Make-Ahead Tips

• The CHBA stores very well and can be reheated the same day.
• Prepare the brick filling ahead, freeze the raw bricks and fry them straight from the freezer.
• The grilled salad can be prepared the day before and kept in the refrigerator.