June 15, 2011
corn-fed chicken stuffed with spinach and feta
from start to plate : 35 minutes
good for : summer in a bowl
with a little under 7 months still to go in our social experiment we have to be strategic when we cook some of our favourite dishes. last night, was one of those special nights, where we unveiled this scrumptious recipe for corn-fed chicken stuffed with spinach and feta.
its a very simple dish to create and its very hard to get it particularly wrong. firstly a purse is delicately formed under the skin of the chicken breast, to hold a combination of wilted spinach and crumbled feta cheese. the chicken is then seared on both sides, amongst a few well placed pine nuts, and then covered and left to steam with a little water until done.
its important to heat the oil on a high heat to really crisp up the fatty chicken skin, and then steam the chicken on a low temperature until ready; during the cooking process the feta melts into the breast of the chicken.
is it worth waiting for?
the result of this simple recipe is a crispy outer skin with a moist succulent core. we often serve this summery highlight with a healthy cous cous salad packed full of cherry tomatoes, spring onions and cucumber.