pickyfrench

In large bowl whisk:
     1 1/2 cups whole-milk yogurt (not Greek)
     1 tablespoon kosher salt
and half of spice mix


Add:
     2 pounds skinless, boneless chicken breasts, halved lengthwise
Cover, and marinate for 4-6 hours (or all day)

Heat in dutchoven over medium heat:
     3 tablespoons ghee (clarified butter) or vegetable oil

Add:
     1 small onion, thinly sliced
     1/4 cup tomato paste
     6 cardamom pods, crushed
     2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes
Cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes.

Add:
     The rest of the spice mixture
Cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Add:
     1 28-ounce can whole peeled tomatoes, with juices
Crush tomatoes with spoon inside the pot, bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Add:
     2 cups heavy cream
     3/4 cup chopped fresh cilantro
Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes. Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

1. Prepare the ingredients:

Wash and dry the fresh produce. Chop the spinach. Peel and 

mince the garlic and onion. Pick the parsley leaves off the stems. 

Roughly chop the parsley

2. Make the meatballs:

In a medium bowl, combine the ground chicken, breadcrumbs, 

¼ of the minced onion, half of the garlic, half of the Parmesan 

cheese and half of the parsley. Season the mixture with salt and 

pepper. Roll the mixture into meatballs that are about 1 inch in 

diameter (slightly smaller than a ping pong ball.)

3.Cook the vegetables:

In a medium pot, heat 2 teaspoons of olive oil on medium until hot. 

Add the carrot, celery and remaining onion and garlic. Season 

with salt and pepper and cook for 3 to 4 minutes, or until the 

vegetables have softened.

4.Make the soup:

Reduce the heat to medium and simmer. Add the chicken demi- 

glace, fregola sarda and 3 cups of water; season with a little 

salt and pepper. Bring the soup to a boil and add the meatballs. 

Simmer 5 to 6 minutes, or until the meatballs are cooked through. 

(You can easily test the meatballs by removing one and cutting it in 

half.)

5.Add the spinach:

Once the meatballs are cooked through, stir in the spinach and 

season to taste with salt and pepper. Simmer 2 to 3 minutes, or 

until the spinach is cooked. Remove from heat.

6.Plate your dish:

Divide the soup between 2 dishes. Top with the remaining parsley 

and Parmesan cheese.

Mix large spoon of mustard, olive oil and yolk, vinegar, salt, pepper, oil until it becomes solid.
Mix separately the egg white (add a second one if necessary) until it forms snow.
Add the white very slowly while stirring to the rest and place to the fridge.