Pumpkin cappuccino with roasted chicken leg
A creamy, frothy pumpkin soup served in a glass like a cappuccino, topped with shredded roasted chicken and a raw egg yolk.
What you need
How Maurice does it
- 1
Preheat the oven to 200°C (400°F).
- 2
Place the chicken leg, rosemary sprig, and garlic cloves in a roasting pan. Drizzle with olive oil and season with salt and pepper. Roast for about 45 minutes, until cooked through and golden.
- 3
In a separate roasting pan, combine the pumpkin chunks, chopped red onion, grated carrot, and cubed pancetta. Roast alongside the chicken for about 30 minutes, until the vegetables are tender and golden.
- 4
Remove the chicken from the oven and let it rest. Once cool enough to handle, shred the meat and discard the skin and bones.
- 5
Transfer the roasted vegetables and pancetta to a large pot. Place over medium heat and add the white wine. Let it simmer for 2–3 minutes to reduce slightly.
- 6
Pour in the vegetable stock and coconut milk. Bring to a simmer and cook for 10 minutes to meld the flavors.
- 7
Add the shredded chicken and cooked black wild rice to the pot. Stir to combine and simmer for another 5 minutes.
- 8
Remove from heat. Use an immersion blender to blend the mixture until smooth.
- 9
Strain the blended mixture through a fine-mesh strainer into a clean measuring cup or bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
- 10
Return the strained liquid to a pot and add half of the butter (25 g). Use the immersion blender again to froth the mixture until silky and foamy.
- 11
Pour the frothy mixture into two martini glasses or small bowls.
- 12
Top each glass with small pieces of the remaining shredded chicken.
- 13
Carefully place one raw egg yolk on top of each serving.
- 14
Serve immediately and enjoy.
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