Posted by Citrum Khumalo
Ingredients
- 10 Chicken thighs deboned
- 2 fresh lemons
- 80g piquant peppers
- 30g chillies chopped
- 3 tbsp chopped coriander
Marinade
- ½ onion chopped
- 100g piquant peppers
- 30g mustard
- 60ml lemon juice
- 1 bunch coriander
- 300ml olive oil
- ½ bunch spring onion chopped
Stuffing
- 2 pkt baby spinach blanched and cut into chiffonade
- 250g carrots cut into julienne
- 100g lentils soaked in water for 30 minutes
- 1 red pepper sliced into julienne
- 1 onion thinly sliced
- 250g creamy blue cheese
- 80g piquant peppers
- 1 bunch fresh parsley chopped
- 1 bunch spring onion chopped
- 1 bunch fresh coriander shredded
- 50 ml oil
For Wrapping
- 600g streaky bacon
Side Dish
- 1kg sweet potatoes sliced thinly
- 50ml olive oil 3tbsp chopped coriander
- Salt
- Pepper
- Salsa
- 200g ripe tomatoes blanched peeled and cut into brunoise
- 50ml oil
- ½ bunch coriander
Foil paper
Method
1. flatten chicken thighs rub with salt and squeeze two lemon juice to the chicken, rub with chopped chillies, piquant peppers and a bit of chopped coriander let sit on the side for 15miutes
2. In a mixing bowl mix all the marinade ingredients together until well blended then add the seasoned chicken to the marinade leave to marinade over night or just for over an hour
3. In a skillet heat oil sauté onions until soft, add carrots and peppers continue cooking for 2 minutes then add spinach and all the other ingredients except cheese cook for 7 minutes and remove off the heat crumble and add cheese to the spinach mix until well combined.
4. Spoon on the marinated chicken fold and wrap with bacon
5. Braai on medium heat for 20 minutes then wrap with foil return to the braai then continue cooking for another 10 minutes
6. Brush sweet potatoes with coriander, salt and pepper braai for about 5 minutes
7. Combine chopped tomatoes and coriander with olive oil for salsa
8. Serve chicken with sweet potatoes and accompanying meat and vegetables of your choice
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