Spinach and apricot stuffed chicken with yogurt sauce

Spinach and apricot stuffed chicken with yogurt sauce

By
From
Reza’s Indian Spice
Serves
4

Here’s a chance to practise the art of transformation, creating eye-catching, dramatic medallions from the humble chicken breast. The stuffing bursts with colour and complex flavour, framed by succulent meat and a delicate, creamy sauce. The sauce and stuffing can be made in advance, then it’s just an assembly job on the day. As the sauce is quite rich, you don’t need much with it, perhaps just the light Colourful Spiced Cabbage.

For the stuffing

Ingredients

Quantity Ingredient
2 tablespoons ghee or rapeseed oil
1 teaspoon cumin seeds
4 garlic cloves, grated
1 large red onion, finely chopped
1 tablespoon grated root ginger
2 green chillies, finely chopped
300g spinach, shredded
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
75g dried apricots, chopped
75g grated paneer or ricotta
50g pine nuts, toasted
salt

For the chicken

Quantity Ingredient
4 skinless chicken breasts
1 teaspoon crushed garlic
1 teaspoon grated root ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 teaspoon chilli powder or flakes
2-3 tablespoons ghee or rapeseed oil

For the sauce

Quantity Ingredient
4 tablespoons ghee or rapeseed oil
2 onions, finely sliced
1 tablespoon grated root ginger
3 tomatoes, deseeded and diced
1 teaspoon chilli powder
1 teaspoon ground cinnamon
150g yogurt
1 teaspoon garam masala
1-2 tablespoons single cream
1/2 teaspoon caster sugar, or to taste

Method

  1. Prepare the stuffing. Heat a heavy-based pan and add the oil. When hot, add the cumin seeds and allow to crackle. Add the garlic and onion and sauté until very soft and starting to change colour. Add the ginger, chillies and spinach. Cook on a high heat until the liquid has evaporated. Add the cinnamon and nutmeg and stir in the apricots. Allow to cool, then stir in the cheese, pine nuts and salt to taste.
  2. Slice each breast in half horizontally with a sharp knife, keeping one side joined, then open it out like a book. Flatten evenly with a rolling pin. Place each on a piece of cling film large enough to wrap around the breasts. Smear on both sides with garlic and ginger and sprinkle with salt, cinnamon, cardamom and chilli powder. Divide the stuffing into four portions and put one on each breast. Fold the chicken in from both sides, then roll up like a sausage. Wrap the cling film round tightly. Poach in simmering water for five to seven minutes, then drain.
  3. For the sauce, heat the ghee or oil in a pan over a medium-high heat until hot and add the onions. Fry with a pinch of salt until they turn pale gold. Add the ginger and cook for a couple of minutes, then add the tomatoes, chilli powder and cinnamon. Continue to cook for a few minutes until the tomatoes have softened. Whisk in the yogurt with the garam masala and continue to cook on a low heat for two to three minutes, until the oil starts to separate out on top. Add the cream and adjust the seasoning with salt and sugar to taste.
  4. Heat the ghee or oil for the chicken in a frying pan until hot, remove the chicken from the cling film and add to the pan. Sear on all sides, turning, to create an even golden colour. Rest for five minutes, then cut into slices and serve with the warm sauce.
Tags:
Indian
spice
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