Garam Masala Grilled Chicken & Black-Eyed Pea Canapés

Garam Masala Grilled Chicken & Black-Eyed Pea Canapés

A tasty combination of green grapes, Labneh, chicken, black-eyed peas, and fresh herbs sit atop a rice cracker in Garam Masala Grilled Chicken & Black-Eyed Pea Canapés.

Garam Masala Grilled Chicken & Black-Eyed Pea Canapés
Serves: 12
 
Ingredients
  • 1 (15.5-ounce) can black-eyed peas, rinsed and drained
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon fresh lemon juice
  • 1½ teaspoons salt, divided
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 4 tablespoons olive oil, divided
  • 12 ounces boneless skinless chicken breasts
  • 1 tablespoon garam masala seasoning
  • ¼ cup Labneh (recipe follows)
  • 12 (1¾-inch-round) sesame brown rice crackers*
  • 12 green grapes, cut into thin slices, and patted dry with a paper towel
  • Garnish: parsley leaves
Instructions
  1. In the bowl of a food processor, process together black-eyed peas, parsley, basil, lemon juice, ½ teaspoon salt, garlic powder, and onion powder until well combined. While processing, gradually add 3 tablespoons olive oil, stopping to scrape down sides of bowl. Process until smooth.
  2. Using a sharp knife, cut chicken breasts horizontally in half. Working with one half at a time, place chicken in a plastic bag or between 2 plastic wrap sheets. Using a meat mallet, pound chicken to a ¼-inch thickness. Using a 1½-inch round cutter, cut 12 rounds from chicken, discarding scraps or reserving them for another use.
  3. In a medium bowl, toss together chicken rounds, garam masala, remaining 1 tablespoon olive oil, and remaining 1 teaspoon salt.
  4. Heat a grill pan over medium-heat heat. Cook chicken until no longer pink, 1 to 2 minutes per side. Using a 1¼-inch fluted round cutter, neaten edges of cooked chicken rounds, if desired.
  5. Place labneh in a piping bag fitted with a closed star tip (Wilton #30).
  6. Spread each rice cracker with a layer of black-eyed pea mixture. (Reserve remaining black-eyed pea mixture for another use.) Top each with a grilled chicken round. Arrange grape slices atop chicken rounds. Pipe a small rosette of labneh onto each canapé.
  7. Garnish each with a parsley leaf, if desired.
Notes
*We used Greenwise Gluten-Free Sesame Brown Rice Crackers.

Labneh
Serves: approximately 1 1⁄4 cups
 
Ingredients
  • 1¼ cups 5% Greek yogurt*
  • ¼ teaspoon salt
  • ¼ teaspoon fresh lemon juice
Instructions
  1. In a small bowl, stir together yogurt, salt, and lemon juice. Transfer mixture to a clean cheesecloth. Gather cheesecloth to encase yogurt mixture, and tie with twine. Place yogurt bundle in a colander and suspend colander over a bowl. Refrigerate for 24 hours.
  2. Remove labneh from cheesecloth and place in an airtight container. Store in the refrigerator for up to 2 weeks.
Notes
*We used Fage.

 

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