Lockdown recipe – stuffed chicken with amaranthus and sweet potato mash

WITH the coronavirus spreading like wildfire throughout the globe and with South Africa still in lockdown for the next two weeks, making meals at home during this time is the only way to go.

But if you are nervous about what to cook for the family, worry not.

Enjoy an easy recipe from local chefs Njabulo Zuma and Richard Ndlazi, and experience fine restaurant dining at home.

This week the two chefs share their special stuffed chicken with amaranthus.

Ingredients

2 boneless chicken fillets

500g amaranthus (imbuya).

Feta cheese

Half onion, finely chopped

Chicken stock

Salt and pepper

2 tablespoons olive oil

100g mushrooms

500g butter

500g cake flour

2 sweet potatoes (with skin on)

1 litre fresh cream (for mash and mushroom sauce)

2 tablespoons brown sugar

1 tablespoon honey

Method

Remove all the fat and skin from the fillet.

Using a small knife, open gaps in the fillet the size of your your middle finger.

Wash and steam the amaranthus with a pinch of salt.

Add crushed feta cheese.

Stuff the fillet with amaranthus/feta cheese, using your fingers.

Spice the fillet with salt and pepper.

Sautee the stuffed fillet using olive oil till golden brown.

Make sure fillets are cooked well – if not, put in the oven until cooked on the inside.

Separately put butter in a pan, add flour and stir to avoid lumps. Add cream.

Sautee the mushrooms with the chicken stock and finely chopped onion – and add to the sauce.

For mash

Boil the sweet potatoes with skin on. Add cream and brown sugar

Once cooked, cool to room temperature. Add honey and mash the sweet potato

Serve with fillet on top of sweet potato mash, topped with mushrooms sauce.

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