Cashew Chicken Roulade

Snap Peas, Epis, Chicken Jus, Roasted Cashews, Cilantro

Chef Dayana Joseph of Dine with Day | Atlanta
Yield: 6 servings

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Adapted by StarChefs | April 2023

INGREDIENTS

Epis:
1½ cups whole garlic cloves
1 cup extra virgin olive oil
2 bunches parsley, stems trimmed
3 bunches cilantro 
3 bunches scallions, chopped
2 cups chopped white onion
2 cups chopped red bell pepper
½ cup thyme
1 Scotch bonnet pepper
½ cup lime juice

Chicken Jus:
3 pounds chicken backs
½ cup grapeseed oil
½ cup lime juice
1 cup tomato paste
2 cups dry white wine
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons smoked paprika
Salt
Black pepper
2 cups roasted cashews

Chicken Roulade:
6 skin-on, boneless chicken thighs
4 tablespoons sea salt
4 tablespoons black pepper 
2 cups roasted cashews
1 teaspoon olive oil
½ cup powdered gelatin
2 large carrots, julienned
1 red bell pepper, julienned

Snap Peas:
¼ cup grapeseed oil
3 cloves garlic, minced
1 shallot, minced
1 pound snap peas
Salt
Ground black pepper
Juice of 2 lemons

To Assemble and Serve:
8 cups canola oil 
Roasted cashews
Micro cilantro

METHOD

For the Epis:
In a food processor, combine garlic and ½ cup oil. Gradually add in parsley, cilantro, scallions, onion, bell pepper, thyme, and Scotch bonnet pepper until fully combined and homogenous. Stir in lime juice. Transfer mixture to an airtight container and refrigerate.

For the Chicken Jus:
Heat oven to 400°F. Place chicken backs on a parchment-lined sheet tray. Roast 30 minutes, until golden brown. Let cool. In a large stock pot over high flame, add oil. Add 3 cups Epis and fry until dark green. Add lime juice, tomato paste, and roasted chicken. Stir to combine, or until chicken is evenly coated. Deglaze pan with wine. Add 3 quarts water. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to combine. Reduce heat to medium and cook uncovered 30 to 40 minutes, until chicken is tender and falling apart. Using tongs, remove chicken. Set aside. Strain sauce, reserving liquid and solids separately. In a medium saucepan over low heat, add reserved liquid and cashews. Reduce sauce by half, skimming the accumulated fat from the surface. Set aside.

For the Chicken Roulade:
Heat the water bath of an immersion circulator to 150°F. On a cutting board, place chicken thighs between two layers of parchment paper. Using a mallet, pound chicken until thin, being careful not to tear the flesh. Season both sides of chicken with sea salt and pepper. Set aside. Using a Vitamix blender, blend roasted cashews and oil, until a paste-like consistency is achieved. Set aside. In a small saucepot, bring 2 cups water to a boil. Add gelatin, stirring thoroughly to avoid clumps. Transfer mixture to a nonreactive container and set aside. Lay 1 tenderized chicken thigh on plastic wrap, skin-side down. Place cashew paste, bell peppers, carrots, and a small amount of reserved Chicken Jus solids onto the chicken. Starting with the wider side of the thigh, roll chicken into a cigar-like sphere. Wrap tightly with plastic wrap, sealing the ends with knots. Repeat for each thigh. Place roulades into a vacuum bag and seal. Cook sous vide 30 minutes. Let cool.

For the Snap Peas:
In a sautépan over high heat, heat oil. Add alliums and sweat. When garlic and shallots are translucent, add snap peas. Sauté until snap peas are tender and cooked through. Season with salt, pepper, and lemon juice. Strain and set aside.

To Assemble and Serve:
Using a deep fryer, heat oil to 300°F. Fry 1 Chicken Roulade until golden brown and skin has begun to crisp. Let cool. In a serving bowl, add a generous amount of Chicken Jus. Slice fried Chicken Roulade into 2-inch-thick rounds. Arrange 6 Chicken Roulade slices into a circle on top of the Chicken Jus. Top with 8 Snap Peas in the center of the circle. Garnish with roasted cashews and cilantro.

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