Braise Restaurant’s Tea Smoked Chicken Samosas with Pickled Pear Chutney

Braise has shared the recipe for their delicious Tea Smoked Chicken Samosas with Pickled Pear Chutney. Try it out for yourself:

Samosa dough rolled to 1/8″ thick and cut into 5 6×6″ squares, or 5 wonton wrappers

8 oz. Tea-Smoked Confit Chicken or braised chicken leg, picked from the bone
1 recipe Pickled Pear Chutney (below)
1 recipe Saag Sauce (below)
1 egg + 2 T whole milk, beaten together lightly

 Put about 1 quart of vegetable oil in a pot large enough to have at least several inches of space at the top to prevent from splashing or spilling the oil, but shallow enough that the oil fills to a depth of at least 4 inches. Over medium heat, bring the oil to 350 degrees Farenheit and carefully maintain that temperature as closely as possible.

Meanwhile, mix the Saag sauce with the chicken and set aside. Lay the dough squares or wonton wraps on a clean work surface and dust lightly with flour. Place about 2 oz. of the chicken and sauce mixture slightly off center of the dough. With your finger, run about 1 t of the egg/milk mixture around the edges of the dough, then fold the bottom edge over to the top and crimp the edges together, adding a little more egg wash if needed to fully seal. Proceed with the remaining dough and chicken. 

Carefully drop the samosas 1 or 2 at a time into the hot oil and cook until just golden brown. Remove from the oil with a slotted spoon and set on a resting rack or paper towels to drain excess oil. Serve immediately with the chutney.

Pickled Pear Chutney

 2 T chopped pickled pear, + 1 1/2 C
1 small red bell pepper, roasted
1 small yellow onion, minced
1/4 C golden raisins
1/2 T orange zest
1/4 C orange juice
1/4 C sugar
1/8 t cinnamon
1/8 t mace
1 T minced fresh ginger
1/4 C pear pickling liquid
1/4 t saffron threads
1/2 T kosher salt

Combine all but the 1 1/2 C pickled pear and simmer gently for about 1 hour until thickened. Add the 1 1/2 C pears and cook about 8 minutes longer over low heat.

Saag Sauce

1 1/2 T cumin seed, toasted
1/2 T brown mustard seed, toasted
1 onion, small diced
1/2 T red chili flakes
1 T grated fresh ginger
1 T garlic puree
1/2 T ground black pepper
1/4 t clove
1 t cinnamon

In a pot, sweat all ingredients until softened, then add:

1 bunch scallions, chopped
1 bunch cilantro, chopped
1/2 bunch parsley, chopped
1# spinach, blanched and chopped
2 cups vegetable stock
1 1/2 cup heavy cream

 Warm together over low heat, then puree thoroughly in small batches in a blender. Strain through a fine mesh strainer and season to taste with kosher salt.

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