Chicken Cup alla Barbieri

Method

1. Marinate the chicken breast: place it in extra virgin olive oil with lemon, spices, and salt. Let it marinate for half a day or at least 2-4 hours.
2. After marinating, transfer the chicken to a bowl with coconut milk mixed with regular milk and let it soak.
3. Cut leeks (including the greener part) and place them on a hot grill. Add sliced onion, tomatoes (make a small incision), garlic (score the skin), red bell pepper (cut into pieces), carrot, and a drizzle of oil. Cook over high heat until slightly charred and smoky.
4. Prepare dates, mostarda di Cremona (candied fruit mustard), and almonds. Set aside.
5. Add sliced zucchini to the same pan where vegetables were cooked.
6. Transfer all grilled vegetables to a baking dish.
7. In a frying pan with oil, cut the marinated chicken into pieces and sear over high heat with rosemary, salt, and pepper.
8. Remove the rosemary, add pineapple pieces, and let them caramelize.
9. Remove the chicken from the pan, continue to caramelize the pineapple further.
10. Prepare the sauce: mix Greek yogurt, cream, sparkling mineral water, curry powder, and pepper until it becomes a liquid sauce.
11. To plate: arrange the roasted vegetables, dates, caramelized pineapple, cooked garlic cloves, and chicken pieces on a plate.
12. Optionally, prepare a spicy sauce by mixing tomato paste and chili pepper (raw) and drizzle it over the chicken.
13. Garnish with fresh mint and basil cut into julienne.