Poulet Trois Façons – Chicken Three Ways
Tam & Lime Chicken Breast | Chicken Thigh Dumplings | Sweet & Spicy Chicken–Plum Jus
This dish is fun, flavour-packed & a great dish perfect for entertaining during the festive weeks. An organic whole chicken used nose-to-tail to create three delicious dishes. Nothing wasted, everything celebrated – from crispy tamari-lime breast to juicy dumplings & a glossy plum-chicken jus. This dish is deeply therapeutic, supporting the immune & digestive systems – thanks to the ginger, garlic and plum antioxidants. As well as apple cider vinegar, tahini and nutrient-dense homemade stock.
Ingredients
Stock base & plum jus
- 1 organic chicken carcass + wings + any leftover trimmings
- 1 tbsp cold-pressed coconut oil
- 1 small onion roughly chopped
- 2 garlic cloves smashed
- 1 thumb-sized piece ginger sliced
- 4 –5 ripe organic plums quartered (keep skin on + use the stones, as this will maximum flavour)
- 1 tbsp organic apple cider vinegar
- 1 tbsp organic tahini
- 1.5 tsp organic gluten-free tamari soy sauce
- 1 whole red chilli pierced
- 3-4 star anise
- 250 ml water enough to just cover the chicken
- 1-2 tsp maple syrup to finish
Soy & Lime Chicken Breast
- 2 chicken breasts taken from the whole organic chicken
- 1 tbsp organic gluten-free tamari soy sauce
- 1 tsp organic maple syrup
- Juice of ½ lime
- Avocado oil for cooking
Chicken Thigh Dumplings
- Raw leg/thigh meat finely chopped
- 1 tsp fresh organic grated ginger
- 1 garlic clove crushed
- 2 tsp organic gluten-free tamari soy sauce
- Finely sliced spring onion
- 180 g organic light buckwheat flour
- 120 g organic gluten-free oat flour
- 1 pinch of fine salt
- 210 –240ml boiling water add gradually, you may not need it all
Instructions
Stock Base & Chicken–Plum Jus
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Break the chicken carcass into smaller pieces & remove the parts you need for other elements & set aside.
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Heat the coconut oil in a large saucepan or pot.
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Add the carcass, wings, and trimmings.
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Brown for 6-8 minutes until golden – roasting like this helps to start the process of drawing out nutrients & deepens the flavour extracted from the chicken.
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Add the plums – including the skin, flesh, stones.
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Add all the aromates and spices plus the pierced chilli (omit the chilli to reduce spice level).
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Cook 3 minutes until the plums begin to collapse.
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Pour in the organic apple cider vinegar, tahini and tamari soy sauce.
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Stir to lift the sticky bits from the bottom.
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Add just enough water to cover the bones by 1-2 cm.
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Simmer uncovered for 35-40 minutes or until the plums soften completely, and the liquid starts to darken.
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Pass through a fine sieve – press the pulp firmly to extract as much of the plum-chicken broth.
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Pour the strained liquid back into a small pan.
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Reduce to a jus – on medium heat for 15-20 minutes, until shiny and thick enough to coat the back of a spoon.
Tamari & Lime Chicken Breast
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In a glass bowl, combine the tamari soy sauce, maple syrup & lime juice.
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Coat the chicken breasts & set aside.
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Leave at room temperature while cooking the other elements – bringing chicken to room temp helps even cooking.
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Heat avocado oil in a pan over medium-high heat.
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Cook each breast for 5-8 minutes per side, depending on thickness & rest for 5 minutes.
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Gently pierce the thickest part of the breast – the juices will run clear when fully cooked.
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Note: Cook at the same time as the dumplings.
Chicken Thigh Dumplings
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To make the filling, mix in a glass bowl – finely chopped raw thigh/leg meat, grated ginger, crushed garlic, tamari soy sauce & spring onion.
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Make the dough by combining the buckwheat flour, oat flour, and salt in a bowl.
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Slowly pour in the boiling water while stirring.
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Add approx. two thirds of the water first, then drizzle the rest until the dough comes together into shaggy clumps.
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Allow the dough to cool down sufficiently before handling it.
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Knead for 3-5 minutes until it becomes smooth – it should feel soft, slightly tacky, like playdough.
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If dry or cracking add 1-2 tsp hot water.
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If too sticky add a little more oat flour.
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Cover the dough with a warm bowl.
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Rest the dough for 25-30 minutes.
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Divide dough into about 24 pieces.
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Roll each into a small ball.
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Dust lightly with buckwheat flour.
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Roll each ball flat into a 9-10cm round wrapper.
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Keep all unused dough covered to prevent drying.
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Place a small spoonful of filling into each wrapper.
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Dip your finger in water and lightly wet the edge.
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Fold & pinch or crimp at the top – gently but firmly.
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The imperfections make them look homemade & beautifully rustic.
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Heat a little coconut oil in a pan.
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Fry the dumplings – until their bases turn golden and crisp.
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Add a splash of water, cover and steam for 4-5 minutes until cooked through.
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Uncover and crisp again for 1-2 minutes.
To serve
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Slice and plate the tamari-lime chicken breast.
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Plate the dumplings.
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Spoon over the glossy, sweet-spicy plum jus.
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Finish with herbs, spring onion, or a squeeze of lime, if you fancy!
Notes
Recipe by: Hazel Coates – mum, cook, MasterChef 2025 Top 5 finalist, creator of Muvva Grub & CNM Natural chef student.
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