Chicken Bites in Double Pepper Sauce tender and flavorful

1 On your work surface, lay out your chicken tenderloin fillets. Using a small paring knife, remove the small tendon, flatten slightly then season with salt and pepper. On each fillet add a half-length of anchovy fillet and a bit of red bell pepper cut into tiny dice in brunoise. Roll them up to create 16 small bites.

2 Wrap each bite in plastic film then steam them in the basket of your steamer or couscous maker. Cover and cook for 12 minutes, then turn off the heat and leave covered.

3 Meanwhile, peel your cucumber, hollow it out and cut it into mirepoix about 0.5 cm. Place in a pot of cold water, bring to a boil, remove with a slotted spoon and quickly plunge into ice water. Drain and reserve in a small bowl, they should stay crisp. In two small pots, in one put half the quantity of yellow bell pepper cut into mirepoix and half the cream. Season with salt and pepper, a pinch of curry, add the yellow glaze if possible. In the other pot, put the same amount of cream with half the red bell pepper, a little glaze if possible. Season with salt and add a bit of Espelette pepper powder. Just bring to a boil then blend each mixture while adding a drizzle of olive oil, then add to each the remaining peppers of their respective colors.

4 In a skillet, heat a large tablespoon of olive oil. Then, once it's nice and hot, add your cucumber dice, season with salt and pepper and sauté quickly for 2 minutes. Add the garlic and set aside.

5 Place your bites on your work surface. On each warm plate, in the center, position a ring mold and arrange your garlicky cucumber medley, with the 4 chicken bites arranged around it. Top them with the pepper sauces then add the black olives.