Stuffed Chicken Breasts with Murgh Musallam Stuffing & Gravy: Fusion Food
I recently learned the technical difference between a cook and a chef.
A cook just cooks food.
A chef creates recipes.
That felt encouraging.
Haha for years, for experimentation I created/altered recipes, as following lakeer ke faqeer culinary rules was not my thing. Secondly I make the amends to make unnecessary cooking simpler for my own convenience, and to improve upon its presentation at the table. And to just to evade judgement or criticism from the hardcore traditionalists, I often dupe people with, “This is an Iraqi dish,” or a “Swedish sandwich” or an “Guatemalan delicacy”.
Once my friend Maimoona Afzal, who is the wife of Fasih’s best friend, Dr. Afzal Memon, caught me redhanded and said, “Mujhe tum jo stuffed tomatoes Arabian dish keh ker khila rahi ho, aisi koi Arabian dish nahin hoti.”I later came to know Fasih had spilled the beans, who told this secret to Afzal bhai, and he passed on the info to Maimoona obviously.
What happened between Fasih and I after that breach of secrecy now safely remains a secret itself buried in my chest.
So coming to the point, I had often thought to make a fusion of stuffed chicken breast and murgh musallam. The huge chicken breasts were stuffed tight with a mixture of raisins, dried figs, ginger paste, crushed brown onions and soaked almonds.
The whole breasts were then dabbed in egg and coated with bread crumbs and baked in the oven.
This was complimented with a separate gravy/ sauce similar to the gravy made for Murgh Musallam, consisting of garlic-ginger paste, brown onions, raisins, yogurt and curry spices.
The curry is not in the picture, as always I forgot to take the pics and depended on Fatima’s mandatory clicks.
Worse still, I forgot to keep the gravy bowl on the table next to stuffed chicken dish until the very end. Will add a picture of how it looks, when I make it next. The two together did taste like Musallam but a lot more manageable without the cumbersome whole chicken with bones in the traditional recipe, which needs a skill to be carved. It ends up being ruthlessly pulled apart into shreds, making a delicacy look like a disaster on a dinner table.
You must be logged in to post a comment.