CHICKEN, MARMALADE AND BLACK SESAME BONBONS

If I tell you “poulet à l’orange” (orange with chicken), it will tilt in your brain: you know perfectly well this recipe, don’t you ? What about chicken with marmalade wrapped in a lovely crystal paper… ? Very chic for your buffet. It will change your way of eating chicken for sure… I have seen this recipe in a French magazine called “cuisine actuelle”. I did change the recipe a little bit obviously but still, I think it’s a very good idea : very easy to do, affordable and terribly original… Of course, you can add anything to these bonbons if you don’t fancy marmalade : chutney, soya sauce, mustard, etc, etc.. If you don’t like sesame, replace it by basil, thyme, coriander, etc… Let your mind decides !!! 
I have used a bouquet garni to cook my chicken. What is a bouquet garni by the way ? A bouquet garni is used to flavor any dishes. It is generally composed of several herbs like : bay leaf, thyme, parsley and rosemary. How to do it ? Just overlay a few strings of herbs I mentioned before and take a bay leaf to wrap around the steam to form a bouquet. Fixed the bouquet with a food string and voilà! If you are in a rush, you can buy prepared bouquet garni (at the spices section).
You can easily find crystal paper (for food purpose), in Harrod’s.

Wine pairing : Patrimonio (Red) from Corse.

CHICKEN, MARMALADE AND BLACK SESAME BONBONS
Around 14 bonbons

1 litre water
1 bouquet garni
Marmalade
Black sesame
350 g diced breast chicken 

14 little pieces of Crystal paper

Bring to the boil the water with the bouquet garni.
Add the chicken. Cover and cook for 10 minutes.
Meanwhile, prepare 2 plates : one with marmalade and one with black sesame.
When ready, roll each chicken cube in marmalade then in black sesame.
Envelop each chicken cube in a piece of crystal paper.
Twist at the end.
Repeat the process for the others.
Serve and enjoy !