MAGGI® Bird's Nest

This recipe from Chef Matthew Bancroft was a crowd pleaser! Be sure to try this recipe from MAGGI® Food Court today!

Let's cook it
Difficulty Challenging
Cooked by 1 person
Portions: 4
Total 102 min

Ingredients

  • 1 Tablespoon Vegetable Oil
  • 2 Tablespoons Onion (diced)
  • 2 Tablespoons Chive/Escallion (minced)
  • 1 Teaspoon Garlic (minced)
  • 6 Ounces Ketchup (3/4 cup)
  • 2 Ounces Soy sauce (4 tablespoons)
  • 1 Cube MAGGI® Chicken Cube (crushed)
  • 4 Ounces Water (1/2 cup water from poaching chicken)
  • 1/2 Cup Sweet Pepper (diced)
  • 1 Pound Boneless Chicken Breast (approx 4 fillets)
  • 1 1/2 Tablespoon MAGGI® Jerk Seasoning Mild
  • 1 Teaspoon MAGGI® Season-Up All Purpose
  • 1 Teaspoon MAGGI® Naturisimo Complete Seasoning
  • 2 Tablespoons Onion (diced)
  • 2 Tablespoons Chive/Escallion (minced)
  • 1/2 Tablespoon Thyme (minced)
  • 1 Teaspoon Garlic (minced)
  • 1/2 Cup Soy sauce (in a medium bowl)
  • 3 Tablespoons Vegetable Oil
  • 1 Teaspoon Butter
  • 0.5 Ounce Onion (approx. 1 tablespoon, minced)
  • 1 Ounce Callaloo (shredded)
  • 1 Cube MAGGI® Vegetable Cube (crushed)
  • 8 Ounces MAGGI® Liquid Coconut Milk
  • 3 Ounces Cornmeal
  • 8 Units Green Beans (lightly seasoned and sautéed)
  • 4 Smalls Cherry Tomatoes (cut in half)
  • 1 large Sweet/Bell Pepper
  • 1 Teaspoon Olive Oil
  • 1 Teaspoon MAGGI® Naturisimo Complete Seasoning
  • 1 Tablespoon Butter (or margarine)
  • 1/4 Cup Callaloo (cleaned and rinsed)
  • 1/4 Cup Carrot (julienned)
  • 1/2 Cup MAGGI® Liquid Coconut Milk
  • 2 Teaspoons MAGGI® Season-Up All Purpose Powdered Seasoning

Instructions

Sauce Preparation:

  • 1.  In a saucepan add 1 tablespoon vegetable oil and sauté 2 tablespoons onion, 2 tablespoons escallion/chives, ½ tablespoon thyme, 1 teaspoon garlic until fragrant.
  • 2.  Add ketchup and 2 ounces of soy sauce, 1 MAGGI® Chicken Cube, 4 ounces water and ½ cup sweet pepper. Bring to a boil and reduce to a simmer for 5 minutes. Set aside

Braised Chicken Breast

  • 3.  On a plastic wrap lined cutting board, butterfly and flatten chicken fillets until ¼ inch in thickness
  • 4.  Season with 2½ tablespoons MAGGI® Jerk Seasoning Mild, 1 teaspoon MAGGI® Season Up All Purpose, 1 teaspoon MAGGI® Naturísimo Complete Seasoning, 2 tablespoons onions, 2 tablespoons escallion/chive, ½ tablespoon thyme and 1 teaspoon garlic.
  • 5.  Roll chicken fillet into tight logs and cover firmly with plastic wrap to secure. Repeat for remaining chicken.
  • 6.  Bring a pot of water to a boil and poach chicken for 7 minutes or until chicken is partly cooked. Remove from the pot and set aside.
  • 7.  Unwrap chicken breast toss in soy sauce and heat oil in a non-stick pan and sear on each side until golden brown.
  • 8.  Place chicken into the sauce and simmer covered for 5 minutes until cooked through.
  • 9.  Remove from heat and rest for an additional 10 minutes, slice into ½ inch rounds and serve.

Ugali

  • 10.  In a small pot add 1 teaspoon butter and sauté ½ ounce onion, 1 ounce callaloo and 1 MAGGI® Vegetable Cube.
  • 11.  Add 8 ounces MAGGI® Liquid Coconut Milk. Bring to a boil and reduce liquid by one third.
  • 12.  Slowly add 3 ounces cornmeal stirring constantly until well combined and cornmeal grains are cooked through.
  • 13.  Reduce heat to low cover and steam for an additional 5minutes.
  • 14.  Plate and serve with protein of your choice. Top with sautéed string beans and cherry tomatoes.

Vegetable Run Down in Roasted Sweet Pepper Cup

  • 15.  Over an open flame hold a sweet pepper using tongs and roast until pepper becomes dark and the skin begins to peel.
  • 16.  Cover in a piece of foil and allow to steam for 5 minutes. Peel the skin, remove the seeds and cut into quarters.
  • 17.  Season with 1 teaspoon of olive oil and 1 teaspoon MAGGI® Naturísimo Complete Seasoning. Set aside.
  • 18.  In a large sauté pan heat 1 tablespoon butter, sauté ¼ cup callaloo and julienned carrots until softened.
  • 19.  Add ½ cup MAGGI® Liquid Coconut Milk and 2 teaspoons MAGGI® Season Up All Purpose and reduce this mixture by half. Set aside.
  • 20.  Spoon sautéed vegetables into piece of sweet pepper and serve hot.

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