Saffron & butter poached chicken, BBQ corn, smoked almonds & pepper

Saffron & butter poached chicken, BBQ corn, smoked almonds & pepper

Created by Daniel Giraldo, Head Chef, Maha Restaurant


3 Hour(s)



For 4 people

  • 2 grams Chicken breast
  • 1 grams Saffron per cryovac bag
  • 500 grams Frozen corn kernels
  • 1 pinch(es) Salt
  • 12 Baby corn
  • 50 grams Chopped smoked almonds
  • 30 grams Black Aleppo pepper
  • 1 dash(es) Olive oil
  • 1 dash(es) Lemon juice
  • 500 grams Chicken skin
  • 1 pinch(es) Cinnamon
  • 100 mL Olive oil
  • 2 kilo(s) Chicken wings chopped in 6
  • 1 Leek diced
  • 1 Carrot peeled and diced
  • 1 Celery stick
  • 2 Bay leaves
  • 5 Sprigs of thyme
  • 3 Cloves of garlic
  • 10 White peppercorns
  • 500 mL Madeira
  • 500 mL White wine
  • 3 liter(s) Chicken stock
  • 16 Flowerdale Farm Popcorn Shoots

Adjust Quantity


  1. Chicken Breast: Place chicken breasts in cryovac bags with butter and 1g of saffron per bag at 64 degrees for 1 hour then immerse into an ice bath.
  2. Corn Puree - gives 1kg: Add 500g frozen corn kernels to a pot with a pinch of salt and cover with water. Cook until very soft. Drain and use a food processor to blend until smooth. Add a touch of water if necessary to thin out. Strain puree through a fine chinoise and season to taste.
  3. Smoked Pepper Dressing: Char grill the baby corn until dark but still with texture. Slice thinly and place into a mixing bowl. Roughly chop smoked almonds and add to the bowl with black Aleppo pepper. Add olive oil and season with salt and lemon juice to taste.
  4. Chicken Skin: Place chicken skin over chopping board and with the edge of a knif scrape any excess fat. In a flat baking tray lined with baking powder lay chicken skin flat and season with a touch of salt. Lay another sheet of baking paper over the skin and press with another tray. Bake at 160 degrees for 1 hour or until golden and crispy. When out of the oven season with a touch of cinnamon.
  5. Brown Chicken Jus: In a large heavy based pan heat 100ml olive oil until smoking. Add chicken wings and brown on all sides. When the wings are coloured add leek, carrot, celery, herbs and peppercorns. When these are well caramelized, deglaze with Madeira and reduce. When all the Madeira is reduced add the white wine. When the wine has reduced by two thirds, cover the bones with chicken stock and bring to the boil. Reduce to a simmer and leave to simmer for 2 hours. Remove from heat and pass through a fine sieve. Pour the sauce into a pan and reduce to jus consistency.
  6. To Plate: Slice chicken breast in 3 lengthways. Place 1 slice on the plate, add 4 dots of the corn puree and place dressing over chicken. Garnish with popcorn shoots and chicken skin.