Chicken rice, wraps, avocado verrines and oat soup

Ingredients

• 6 pieces Chicken drumsticks (Well washed, dried)
• 1 pinch Garlic powder
• 1 pinch Turmeric powder
• 1 pinch Paprika
• 1 pinch Curry powder
• 1 pinch Black pepper
• 1 pinch Salt (to taste)
• 4 tablespoons Sunflower oil
• 1 branch Fresh thyme
• 1 cm Fresh ginger (grated)
• 1 large Yellow onion (roughly chopped)
• 200 g Steamed rice (basmati type or long grain rice)
• 1 tablespoon Butter
• 50 g Shelled almonds (blanched, skin removed, toasted in oil)
• 2 tablespoons Fresh parsley (chopped)
• 1 small Red onion (finely chopped)
• 2 large Tomatoes (diced)
• 1 ripe Avocado (diced, drizzled with lemon)
• 1 tablespoon Lemon juice
• 1 teaspoon White vinegar
• 50 g Oat flakes (large type)
• 1 tablespoon Fenugreek seeds
• 1 tablespoon Sesame seeds
• 1 tablespoon Flax seeds
• 2 cloves Garlic (crushed)
• 1500 ml Water
• 1 tablespoon Olive oil
• 200 ml Milk
• 1 teaspoon Cumin powder
• 1 teaspoon Dried oregano
• 200 g Chicken breast (cut into strips)
• 1 tablespoon All‑purpose flour
• 4 pieces Tortillas (wraps)
• 2 tablespoons Ketchup
• 2 tablespoons Mayonnaise
• 4 leaves Curly lettuce
• 1 small Tomato (for wraps) (thinly sliced)
• 4 slices Cheddar

Instructions

1. Season the chicken drumsticks

   In a bowl, mix the chicken drumsticks with garlic powder, turmeric, paprika, curry, pepper, salt, sunflower oil, thyme and grated ginger. Add the roughly chopped onion and coat well.

   Time: PT10M

2. Preheat the oven

   Turn on the oven and preheat to 200 °C (or 220 °C with static heat).

   Time: PT5M

   Temperature: 200-220°C

3. Cook the drumsticks

   Arrange the drumsticks on the tray in a single layer, place the tray on the lower rack of the oven and bake until well browned, about 55 minutes. Turn halfway through for even coloration.

   Time: PT55M

   Temperature: 200-220°C

4. Prepare the avocado verrines

   Finely chop the red onion, dice the tomatoes and cube the avocado. Drizzle the avocado with lemon juice, add salt, pepper and vinegar, then mix everything in a bowl.

   Time: PT15M

5. Prepare the oat soup

   Sauté the onion in olive oil, add the oat flakes, the seeds (fenugreek, sesame, flax) and the garlic. Pour 1.5 L of water, bring to a boil then simmer 20‑25 minutes, stirring regularly. Add the milk, cumin, pepper, oregano and cook 1 minute more.

   Time: PT26M

6. Cook the chicken breast for the wraps

   Season the chicken breast strips with salt, pepper, paprika, curry and garlic powder. Coat them with a tablespoon of flour, then brown them in a pan with a drizzle of sunflower oil, 5‑7 minutes each side until fully cooked.

   Time: PT10M

7. Cook the rice

   In a saucepan, melt the butter with a little oil, add the reserved onions, the chicken spices, then the rice. Add turmeric, cover with boiling water (about 400 ml) and cook over medium heat 10 minutes. Remove from heat, cover and let rest 5‑8 minutes.

   Time: PT15M

8. Assemble the wraps

   On each tortilla, spread a mixture of ketchup and mayonnaise, add a few lettuce leaves, tomato slices, cheddar, then the cooked chicken strips. Fold the edges and roll without using toothpicks.

   Time: PT5M

9. Final plating

   Place the rice on the plates, put the chicken drumsticks on top, drizzle with the remaining cooking juices, sprinkle toasted almonds and chopped parsley. Serve the verrines on the side and offer the wraps as accompaniment.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

68 g

Fat

22 g

Fiber

9 g

Ingredient Substitutions

• Instead of Chicken drumsticks: chicken thighs
• Instead of Garlic powder: minced garlic cloves
• Instead of Turmeric powder: saffronette
• Instead of Paprika: sweet pepper
• Instead of Curry powder: ras‑el‑hanout
• Instead of Black pepper: white pepper
• Instead of Salt: sea salt
• Instead of Sunflower oil: olive oil
• Instead of Fresh thyme: oregano
• Instead of Fresh ginger: ground ginger
• Instead of Yellow onion: shallot
• Instead of Steamed rice: medium grain rice
• Instead of Butter: margarine
• Instead of Shelled almonds: cashews
• Instead of Fresh parsley: coriander
• Instead of Red onion: red shallot
• Instead of Tomatoes: cherry tomatoes
• Instead of Avocado: mango
• Instead of Lemon juice: apple cider vinegar
• Instead of White vinegar: wine vinegar
• Instead of Oat flakes: quinoa flakes
• Instead of Fenugreek seeds: cumin seeds
• Instead of Sesame seeds: sunflower seeds
• Instead of Flax seeds: chia seeds
• Instead of Garlic: garlic powder
• Instead of Olive oil: sunflower oil
• Instead of Milk: almond milk
• Instead of Cumin powder: coriander powder
• Instead of Dried oregano: dried thyme
• Instead of Chicken breast: turkey
• Instead of All‑purpose flour: rice flour
• Instead of Tortillas (wraps): wheat flatbreads
• Instead of Ketchup: tomato sauce
• Instead of Mayonnaise: plain yogurt
• Instead of Curly lettuce: romaine lettuce
• Instead of Tomato (for wraps): red bell pepper
• Instead of Cheddar: emmental

Equipment Needed

• Oven
• Baking sheet or oven dish
• Mixing bowl
• Chef's knife
• Cutting board
• Medium pot / saucepan
• Pan or wok
• Wooden spatula
• Measuring spoon
• Glasses or verrines (4)
• Sieve (optional)

Critical Steps — Do Not Skip

• Marinate the chicken drumsticks with the spices before cooking.
• Cook the drumsticks until golden and a safe internal temperature.
• Cook the rice without stirring to obtain separate grains.
• Do not let the oat soup stick to the bottom of the pot.
• Cook the chicken breast for the wraps so it remains tender.

Chef Tips from the Video

• Sprinkle an extra pinch of turmeric over the rice for a vivid color.
• Lightly toast the almonds before adding them to intensify the flavor.
• Use Greek yogurt instead of mayonnaise for a lighter version.

Troubleshooting

Storage

Refrigerator: Store the chicken, rice and wraps in airtight containers for 3 to 4 days.

Freezer: Cooked drumsticks can be frozen for 2 months; thaw in the refrigerator before reheating.

Room temperature: Avocado verrines should be kept chilled, not at room temperature.

Make-Ahead Tips

• Marinate the chicken the day before for deeper flavor.
• Pre‑cook the rice and reheat in a pan with a drizzle of oil.
• Prepare the verrines and keep them covered in the refrigerator until serving.