Filled Chicken Fillets with Rice
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 35 min.
Preparation
Ingredients
for
4
- Ingredients
- ⅔ cup dried Figs (halved)
- ⅞ cup Marsala wine (or madeira)
- 2 Tbsps olive oil
- 1 onion (peeled and finely diced)
- 2 rashers Bacon (diced)
- 1 cup Pistachio (chopped)
- 1 Tbsp parsley (chopped)
- ½ Orange (finely zested)
- 1 ½ cups golden breadcrumbs
- salt
- peppers
- 4 Chicken legs deboned, skin on (ask your butcher)
- 8 Date
- For the monkfish
- 2 ½ cups Monkfish tail (boned and cut into chunks)
- 3 Tbsps flour
- 2 eggs (beaten)
- 2 cups golden breadcrumbs
- 1 tsp dried thyme
- 0.333 cup olive oil
Product recommendation
Chicken Cushions with Pistachio Cous Cous
Stir the pistachios into steamed cous cous for a change from rice
Preparation steps
1.
Preheat the oven to 180°C (160° fan) | 350F | gas 4.
2.
Soak the figs in the marsala or madeira for 20 minutes.
3.
Heat the oil in a pan and fry the onion, bacon and pistachios until golden, then add the parsley, orange zest and season then tip into a bowl and leave to cool.
4.
Lift the figs from the alcohol, reserving the liquid, and finely chop, then add to the stuffing mix with the breadcrumbs and mix well.
5.
Lay the chicken legs skin-side down on a surface and divide the stuffing mix equally between them. Truss as neatly as possible with cook's string, tying to make round-ish parcel. Place in a roasting tin and roast for 45 minutes or until the chicken juices run clear when pierced with a knife.
6.
Meanwhile, coat the monkfish pieces in flour, egg and breadcrumbs mixed with thyme, then shallow fry in the oil until golden on all sides. Drain on kitchen paper.
7.
Pour the reserved marsala into a small pan, add the dates and reduce until syrupy.
8.
Serve the chicken cushions with the rice and slivered pistachios and the monkfish alongside.
