Sunday, April 20, 2014

Curried Chicken Salad in Carrot Cones {Easter}

I saw a photo of these cute "carrots" on pinterest, well the photos had them painted with orange dye or something. But the pin didn't have a recipe. So, I did some searching and found a recipe that included these instructions: "Wrap the dough around your cream horn." My what?!? I looked that up, too, and realized that I didn't have enough time to order one. So, I improvised with foil. Piece of cake!


Ingredients
  • 2 C water
  • 2 C organic chicken broth
  • 1 to 1-1/2 lbs chicken (I used thigh meat)
  • 1/2 C mayonnaise
  • 1/3 C plain yogurt
  • 5 t curry powder
  • 1 T honey (I used some local honey from Keith Kimes Apiary)
  • 1/2 t ground ginger
  • 1/2 t freshly ground sea salt
  • 1/4 t freshly ground black pepper
  • 1 small fennel bulb, trimmed and finely diced
  • 1 T fennel frond, chopped
  • 1 T dill, chopped
  • crescent roll dough

Procedure
Bring liquid to a boil in a medium saucepan. Add chicken and simmer uncovered for 6 to 7 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, approximately another 15 minutes. Transfer chicken to a plate and cool 10 minutes. Cube the chicken.

While chicken is cooling, whisk together mayonnaise, yogurt, curry, honey, ginger, salt, and pepper in a mixing bowl. Add chicken, fennel, and herbs. Fold in gently to combine.

Our carrot cones were not made from scratch. I used some pre-made crescent roll dough from Trader Joe's. It must have been pretty amusing to watch me - and Jake - try to figure out how to open the darn dough. And I screamed with it popped open!

Here's how we did it...

We made cone forms out of foil, cut the pre-made dough, into 1/2" strips and wrapped them around the cones. We placed them on a parchment-lined baking sheet and baked according to the package directions. I actually baked them a little bit longer because I wanted them nicely browned.



R helped me pull the foil out from the cones after they cooled slightly.


D helped me fill them with the chicken salad. Then he used some fennel fronds to make the carrot tops. 


With a little team effort, these were so much fun!

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