Curried Chicken-stuffed Endive APPETIZERS
Delicately spiced, curried chicken salad is served in individual endive leaves. These colorful canapés are the perfect two-bite hors d’oeuvre and look spectacular on large platters, garnished with pomegranate seeds and chopped mint.
Makes: 25 SERVINGS
Prep Time: 20 MINUTES
2 cooked chicken breasts
2 tablespoons good quality mayonnaise
1 clove of garlic, minced
¼ teaspoon chili paste
½ red bell pepper, finely diced
3 tablespoons fresh, chopped cilantro
4 endive hearts
Sea salt and freshly ground black pepper to taste
Micro shoots, fresh, chopped mint, seeds from ¼ pomegranate
1. Finely dice the cooked chicken breasts into small cubes and add to a large bowl. Mix in all other ingredients except for the endive hearts, and season well with sea salt and freshly ground black pepper.
2. Discard the bases of the endives and a few of the larger outside leaves then wash the hearts. Separate the leaves and use those of similar size. You can cut the larger leaves to match the smaller ones.
3. Using a teaspoon, fill each of the endive leaves with the curried chicken mixture, place onto a serving platter, and season with salt and freshly ground black pepper. Garnish with pomegranate seeds and fresh, chopped mint.
4. Serve immediately or store in the refrigerator for up to a maximum of two hours before serving (in order to maintain the crunchiness of the endive leaves).