Spinach & feta barbecued chicken
Preparation Time 20 minutes
Cooking Time 25 minutes
Ingredients (serves 4)
* 1 tbs extra virgin olive oil
* 1 small brown onion, finely chopped
* 45g (1/4 cup) pine nuts, chopped
* 2 small garlic cloves, finely chopped
* 100g baby spinach leaves
* 50g Greek feta, crumbled
* 2 tsp fresh lemon juice
* Freshly ground black pepper
* 8 (about 160g each) chicken thigh fillets, trimmed
* 3 tsp olive oil
Method
1. Heat extra virgin olive oil in a small frying pan over medium-low heat. Add onion and pine nuts. Cook, uncovered, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, for 1-2 minutes or until pine nuts are light golden. Set aside.
2. Wash spinach and place in a small saucepan with water still clinging to leaves. Cook over medium heat for 2 minutes or until spinach just wilts. Set aside for 5 minutes to cool slightly. Use your hands to squeeze out any excess liquid from spinach.
3. Place the onion mixture, spinach, feta and lemon juice in the bowl of a small food processor. Process, scraping down side of bowl occasionally, until well combined. Taste and season with pepper.
4. Place one chicken fillet between 2 pieces of plastic wrap. Use the flat side of a meat mallet to flatten the chicken until about 5mm thick. Repeat with the remaining chicken. Place the chicken in a single layer on a large tray. Divide the spinach mixture among the chicken fillets and use a spoon to spread evenly over each piece, leaving a 5mm border around the edges. Fold the chicken in half crossways and secure with 3 toothpicks. Brush the chicken with the olive oil.
5. Preheat a barbecue plate on high. Reduce heat to medium. Add chicken and cook for 8 minutes each side or until just cooked. Transfer to a plate, cover loosely with foil and set aside for 5 minutes to rest. Remove toothpicks and serve immediately.
Notes & tips
* Note: You will need about 24 toothpicks for this recipe. Serve with a salad.
Source
Australian Good Taste
Recipe by Alison Roberts
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