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Stuffed Chicken Roulade
By Zeid Odeh, Jordan News
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We have been on quite the journey these past few months!
While visiting and reviewing restaurants around Amman was fun, nothing beats a
home-cooked meal made with love. For those unfamiliar with their way around the
kitchen, or if banana bread was the only thing they made over quarantine, do
not worry, this recipe will be fairly easy to follow. اضافة اعلان
This week, we will be making Chicken Roulade, one of my favorite dishes to cook whenever I have guests coming over.
The recipe is economical as it can stretch out a small quantity of chicken to serve many people. The other great thing about this recipe is that it can be stuffed with anything you want. Personally, I am doing a spinach and cheese filling and a turkey and cheese filling.
Preparation:
1. If you are comfortable working with a whole chicken, try to get the meat, using a knife, from both the breast and the thighs. Cut them into medium-sized cubes, place them in a food processor, and grind until you have a pasty texture. You can also get ready ground chicken from a butcher shop.
2. Transfer the chicken mixture ingredients into a bowl and add all the other ingredients; mix well until all ingredients are well incorporated. The mixture should be holding together well. Then set it aside in the fridge for 30 minutes while you work on your filling.
3. In a small pan, add 3 tablespoons of olive oil, and sauté the onions for a couple of minutes or until they become transparent. Then add the spinach and mix well until the spinach gets wilted. Put aside until ready to use.
4. On a clean surface, spread plastic wrap on a length of 50cm. Split the chicken mixture into two equal parts, and spread one part on the plastic wrap in a rectangle shape while leaving it at least 10cm away from the edges of the plastic wrap.
5. Place the spinach mixture horizontally on top of the chicken mixture, and then carefully grab the plastic from the side that is away from you and bring is to the side close to you. Grab the plastic from the sides tightly and start rolling it on the surface until it rolls into a cylinder shape. Then tie the plastic from both sides tightly. Repeat steps 4 and 5 with the second part of the chicken mixture to form the second roll.
6. Bring a pot of water to a simmer and carefully place the rolled chicken inside with the plastic; it will be floating around, so make sure that you keep moving it around to ensure it is fully cooked. This step will take about 10–12 minutes. Then remove it from the water and carefully remove the plastic wrap.
7. In a pan, heat some corn oil and place the chicken rolls; flip them on all the sides until they form a crust and have a golden color. An optional step is to add butter to the pan towards the end, and with a spoon, keep covering the chicken with the melted butter. The fat will give the food flavor. Remove them from the pan and set them aside.
8. Slice the chicken into thick slices right before eating using a sharp knife. Serve and enjoy.
Read more Good Food
Jordan News
This week, we will be making Chicken Roulade, one of my favorite dishes to cook whenever I have guests coming over.
The recipe is economical as it can stretch out a small quantity of chicken to serve many people. The other great thing about this recipe is that it can be stuffed with anything you want. Personally, I am doing a spinach and cheese filling and a turkey and cheese filling.
Preparation:
1. If you are comfortable working with a whole chicken, try to get the meat, using a knife, from both the breast and the thighs. Cut them into medium-sized cubes, place them in a food processor, and grind until you have a pasty texture. You can also get ready ground chicken from a butcher shop.
2. Transfer the chicken mixture ingredients into a bowl and add all the other ingredients; mix well until all ingredients are well incorporated. The mixture should be holding together well. Then set it aside in the fridge for 30 minutes while you work on your filling.
3. In a small pan, add 3 tablespoons of olive oil, and sauté the onions for a couple of minutes or until they become transparent. Then add the spinach and mix well until the spinach gets wilted. Put aside until ready to use.
4. On a clean surface, spread plastic wrap on a length of 50cm. Split the chicken mixture into two equal parts, and spread one part on the plastic wrap in a rectangle shape while leaving it at least 10cm away from the edges of the plastic wrap.
5. Place the spinach mixture horizontally on top of the chicken mixture, and then carefully grab the plastic from the side that is away from you and bring is to the side close to you. Grab the plastic from the sides tightly and start rolling it on the surface until it rolls into a cylinder shape. Then tie the plastic from both sides tightly. Repeat steps 4 and 5 with the second part of the chicken mixture to form the second roll.
6. Bring a pot of water to a simmer and carefully place the rolled chicken inside with the plastic; it will be floating around, so make sure that you keep moving it around to ensure it is fully cooked. This step will take about 10–12 minutes. Then remove it from the water and carefully remove the plastic wrap.
7. In a pan, heat some corn oil and place the chicken rolls; flip them on all the sides until they form a crust and have a golden color. An optional step is to add butter to the pan towards the end, and with a spoon, keep covering the chicken with the melted butter. The fat will give the food flavor. Remove them from the pan and set them aside.
8. Slice the chicken into thick slices right before eating using a sharp knife. Serve and enjoy.
Read more Good Food
Jordan News
