Chef Ben's Spinach and Ricotto Stuffed Chicken Breast
½ an onion, chopped
Clove of garlic, chopped
½ bunch spinach, blanched, chopped
Hand full raisins
30 g peanuts, lightly crushed
Little bread crumbs
1 tsp. Royco Mchuzi Mix
2 ½ tbsp. ricotta cheese
Salt to taste
2 tbsp. olive oil
400 ml milk
50 ml coconut milk
Pinch of salt
1 tbsp. butter
1 sprig rosemary, chopped
160 g maize flour
1 tbsp. butter
80 grams button mushrooms
100 ml chicken stock
30 ml cream
For the Chicken filling
Heat some oil in a pan and saute the onion and garlic. Add in the spinach and toss for around 3 minutes. Add the Royco Mchuzi Mix and cook for a further 2 minutes. Remove and set aside.
In a large bowl, combine the saute spinach together with the rest of the spinach ingredients. Mix well and set aside.
Make a cavity incision cut through the chicken breast right in the center from the thickest point forming a pocket.
Stuff the breast with the spinach mixture well. You can use a piping bag for this. Season the breast well with salt and pepper.
Heat a 1 tbsp. of oil in a medium hot pan and sear the chicken until golden brown on both sides. Finish cooking in a pre-heated oven until the meat is cooked. Be careful not to overcook it.
Once cooked, remove from the oven and allow to rest.
For the sauce
In the same pan, add the butter and then the mushrooms. Cook until brown then add the chicken stock.
Bring to a boil, then reduce the heat. Simmer until the sauce begins to thicken. Add the cream and simmer to a semi thick consistency. Whisk in the butter and adjust seasoning.
For the Ugali
In another pan, bring the milk and the coconut milk to a boil. Season with the salt. Add in the rosemary and then the maize flour. Mix well with a whisk to avoid lumping.
Reduce the heat and cook to a semi thick liquid. When done, finish off with butter. Set aside and keep warm.
Serve ugali on a clean plate. Slice the chicken and present on top of the ugali. Drizzle the sauce all round and serve hot.