BLACK OLIVE AND CHICKEN SALAD IN POTATO CUPS

Olives or zaitoon are one of the few fruits mentioned in quran .olive oil and olives are widely used in arabic food culture,apart from the health benefits it imparts special flavour to the dish it is added.But in indian culinary scene it has very limited use .

So why am I  suddenly talking of olives you  might be thinking ,,Recently i have been added to this muslimah food bloggers group .Each month they have a blogger challange and the theme for this month is to  cook with an ingredient that is " olive " ,So when the mfb challange was announced , I was wondering what I will make with olives, later on I settled into a family favourite salad which I have made many times before ,but i was in search of something crispy to go with the salad and the thought of aloo tokri chaat came to me, aloo tokris or crispy potato baskets are made usually made by frying but I decided to bake them in my silicon moulds

This is the history of this dish I present before you 

black olive and chicken salad in baked potato cups 

How a dish happens is still a wonder for me ,especially when things come together in a pleasing way .ok more about this dish, it is a great appetiser for a party .but you have to keep the two components seperate till serving otherwise potato cups will turn soggy .Creamy salad in a crispy potato cup is mesmerising on its own .stock more of these cuties because it will disappear faster than you think .

Lets peep into the recipe straight

Cuisine : fusion 

Preparation time :45 minutes

Cooking time:45 minutes

Serves :6-7 people 

Ingredients

For potato cups 

1.potatoes-3 medium 

2.salt- 1-2 tspn

3. Pepper-1/2 tspn

4 .corn flour-1 1/2 tspns

5 .rice flour - 1 tspn

For salad 

1. Olives- 1/2 cups

2.apple- 1 medium 

3.salad  Cucumber -2 no

4. Chicken breast pieces- 3-4 

   

 Marinade for chicken 

1.Chilly  powder

2.Turmeric powder

3.Salt 

For salad dressing 

1.Mayonnaise -1/2 cup

2.Hung curd /yogurt- 1/2 cup

3.Honey- 1 tblspn

4.Olive  oil - 1 tspn

5.Salt  - 1 tspn

6.pepper powder - 1/2 tspn

DIRECTIONS

1.Marinate the chicken breast in the    ingredients given for marination 

2.Fry them till done

Preparing potato cups 


3.Peel and grate the potatoes into thin strips
4.Keep in cold water for half an hour with some salt





5.After that drain  and dry                   
 the potato strips using                           

 Kitchen towel

6.                                               

After completely drying take a bowl add pepper corn flour, rice flour to the potatoes

Mix well using hand


                                                               

                                  

7.                                             

Oil the moulds or muffin tray well

Shape prepared potato mixture into each mould in a cup shape ,

Press the sides well



8.Preheat oven to 170° c

9.Bake them for 30 minutes

10.Take out out of the mould and allow to cool

11.Store in airtight containers if not using immediately

Preparing salad 

12.Cube the apples , cucumber , and fried chicken pieces

13.Pit and chop olives into thin rounds

Preparing salad dressing 

14.Combine mayo, hung curd, honey, olive oil,salt and pepper together
In a bowl






15.Combine cubed veggies and dressing at the time of serving

16.Serve the salad in the crispy potato cups

Happy munching ...

Recipe courtesy for the potato cups:
Letsbefoodie.com

submitting this recipe to the mfbc challange #14

An InLinkz Link-up