Marinated chicken tacos with corn and cumin bread

Alban Joriot, chef at Brutal restaurant in Lyon's 2nd arrondissement, gives his interpretation of tacos with marinated chicken, creamed corn, sumac yogurt and fresh herb salad in a cumin puff bun.

This recipe from Alban Joriot, chef of the Brutal restaurant in Lyon, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps for the easytacos of marinated chicken leg, corn, sumac yoghurt and cumin puffed bread.

Serves 4

Preparation time: 40 min

Cooking time: 55 min

Marinade/rest: 24 h

Ingredients for Alban Joriot 'stacos

For the marinade

2 chicken thighs

Green curry

Cumi n

Fresh coriander

2 limes (1 for the juice )

Olive oil

For the cumin bread

320 g corn flour

212 ml milk

20 g baking yeast

4 g salt

5 g cumin powder

For thecreamed corn

1 onion

2 fresh corn

15 cl liquid cream

For the mustard seed pickles

50 g mustard seeds

50 cl white balsamic vinegar

1 clove garlic

1 sprig fresh thyme

For the sumac yoghurt

100 g Greek yoghurt

10 g sumac

3 g salt

For the fresh herb salad

Min t

Coriande r

Chervi l

Olive oil

White balsamic vinegar

Sal t

Specific equipment

Food processor

Steps for Alban Joriot 'stacos

Marinated chicken:

- The day before, bone the chicken thighs.Marinate for 24 hours inamixture of oliveoil , green curry powder, cumin, fresh coriander, lemon juice and slices.

- The next day, place the meat on absorbent paper to remove excess marinade. Gently brown on the skin side in a hot frying pan, turn over and cook for a few minutes. Remove to kitchen paper. Trim finely.

Cumin soufflé bread:

- The day before, warm the milk andaddthe bakingpowder. Place the cornflour, salt and cumin powder in the bowl of a mixer and mix for 2 min. Add the milk and yeast and mix for a further 2 min. Leave the dough to rise at room temperature for 20 min, thenleave torest in a cool place for 24 h.

- The next day, roll out the dough (approx. 5 mm thick), then cut into disks using a cookie cutter.Fry them in afrying pan, bastingthem with oil with a spoon until they puff up. Place on paper towel and season with salt.

Creamed corn: In a saucepan, sauté the chopped onion with a drizzle of oil. Add the fresh corn and sauté for a few minutes. Add salt and cream to match the corn. Cook for 20-30 min over medium heat, until the cream is reduced. Blend.

Mustard seed pickles: Place the mustard seeds in a tin. In a saucepan, bring the vinegar, 5 cl water, fresh thyme and garlic to the boil , then pour over the mustard seeds and seal the tin. Leave to cool to room temperature.

Sumac yoghurt: Mix the yoghurt, sumac and salt in a bowl . Set aside in a cool place.

Fresh herb salad: Remove the leaves from the herbs and place in fresh water for a few minutes. At the last minute, season with olive oil , white balsamic vinegar and salt.

Presentation: Place 2 spoonfuls of creamed corn at the bottom of the plate. Add the marinated chicken. Using a pastry bag, pipe a dozen dots of sumac yoghurt . Place a spoonful of pickles on the chicken and add the seasoned salad. Arrange the soufflé bread on top.