Friday,21 September, 2018
Current issue | Issue 1234, (19 - 25 February 2015)
Friday,21 September, 2018
Issue 1234, (19 - 25 February 2015)

Ahram Weekly

Sufra Dayma: Stuffed roasted chicken in herbal orange-tomato sauce

Serves 4-6

600-750 gm boneless chicken breasts (whole)
1 kg cherry tomatoes (halved)
120 gm smoked Turkey cold cuts (thinly sliced)
100 gm each mozzarella and Edam cheese (rectangular slices)
1 tsp crushed garlic
1 tbsp balsamic vinegar
100 mls fresh orange juice
100 mls chicken stock or bouillon
Sprig of Rosemary
Sprig of thyme
2 green cardamom leaves
Handful of fresh basil (finely torn)
2 tbsp corn or sunflower oil
1 tbsp olive oil
1 tsp butter
Salt + pepper + smoked paprika

Season chicken breasts with salt, pepper and paprika. Heat a wide skillet on high.  Add corn or sunflower oil to hot skillet. Lower heat to medium and slightly brown chicken pieces on all sides. Remove with a pair of tongs over kitchen paper towels and cover. Add olive oil and garlic to skillet. Stir only for a moment. Add fresh herbs. Swiftly stir until fragrant. Add tomatoes and stir until almost collapsed. Season and add balsamic vinegar and orange juice. Bring to a boil scraping residue in skillet to combine with other ingredients. Add stock and bring to a boil. Stir in butter to melt and remove away from heat. Make a pocket opening on the side of each slightly cooled chicken breast; deep in width yet just enough in length to enable stuffing. Insert a piece or two of smoked turkey with three or four cheese pieces; if pocket size permits, without over-stuffing. Secure opening with a toothpick. Pour half the amount of tomato and herb mixture into a roasting pan. Arrange stuffed breasts over mixture; in one layer, then top with remaining mixture. Bake for 35-40 minutes, uncovered; to cook and golden top. Do not overcook lest chicken toughens. Remove and discard toothpicks. Serve immediately with sautéed vegetables and buttered pasta or boiled potatoes, aside.

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