Salted Rasp Berry with Chicken Glaze (Mimosa Raspberry)

Name: Salted Rasp Berry with Chicken Glaze
Yield: 14
Ingredients: For the filling; 2 chicken thighs and 2 wings without skin; 1 chopped onion; 2 tablespoons of olive oil; 1/2 tablespoon of curry powder; Salt to taste; 2 tablespoons of mango or dried fruit chutney; For the raspsberries; 14 slices of gluten-free bread cut into 6 cm diameter rodelas; 2 slightly beaten eggs

1
For the filling
2
2 chicken thighs and 2 wings without skin
3
1 chopped onion
4
2 tablespoons of olive oil
5
1/2 tablespoon of curry powder
6
Salt to taste
7
2 tablespoons of mango or dried fruit chutney
8
For the raspsberries
9
14 slices of gluten-free bread cut into 6 cm diameter rodelas
10
2 slightly beaten eggs

Ingredients

1
For the filling
2
2 chicken thighs and 2 wings without skin
3
1 chopped onion
4
2 tablespoons of olive oil
5
1/2 tablespoon of curry powder
6
Salt to taste
7
2 tablespoons of mango or dried fruit chutney
8
For the raspsberries
9
14 slices of gluten-free bread cut into 6 cm diameter rodelas
10
2 slightly beaten eggs

Directions

1
Cook the chicken, onion, olive oil, curry powder, and salt in a pan
2
Braise over low heat, stirring occasionally, for about 20 minutes
3
As it dries out, add water gradually until the meat is tender
4
Let it cool slightly, debone, and chop the meat finely
5
Return to the pan with the remaining sauce, add the chutney, and mix well. Reserve
6
Dip the bread slices in the egg mixture seasoned with salt
7
Place on a baking sheet lined with parchment paper
8
Bake in a preheated oven at 200°C for about 20 minutes or until the bread starts to toast and become crispy
9
Spread a little of the chicken filling over each toasted slice
10
When serving, reheat in the oven
11
Serve warm
12
Note: If desired, substitute gluten-free bread with regular bread.