Ingredients:
2pcs boneless chicken thigh (250g each)
5-6 tbsp. Café 26 Smokey BBQ Rib Sauce & Marinade
1/2 tsp salt and 1/4 black pepper (for marinade)
30g chopped potatoes
30g carrots
20g big onion (chopped)
60g spinach
50g fresh milk
2 tbsp. ricotta cheese
10g olive oil
Salt & pepper to taste
Steps:
1. Pound the chicken thigh by using the meat mallet and marinade the chicken with Café 26 Smokey BBQ Sauce & Marinade, salt & black pepper
2. Refrigerate for one night.
3. Preheat the frying pan.
4. Once hot, add in olive oil, onions, carrots and potatoes then cook them until soft.
5. Gradually, add in milk & ricotta cheese.
6. Put in spinach, salt and pepper to taste.
7. Let it cook for another 30-40 seconds.
8. Transfer into a bowl and set aside.
9. Take the marinated chicken out from the fridge
10. Place the chicken on a plate
11. Place the stuffing in the centre and roll it.
12. Close the edge of the chicken with toothpicks to make sure the stuffing won't come out
13. Preheat the oven at 180 DC (top and bottom heat), brush the Café 26 Smokey BBQ Sauce & Marinade onto the chicken
14. Put it inside the oven on the middle rack
15. Bake for 20 minutes.
16. Take the chicken out from the oven then brush the Café 26 Smokey BBQ Sauce & Marinade onto the chicken one more time, bake it at 200 DC grilling mode (middle rack) for another 20 minutes.
Plating:
Ingredients for Plating:
Baked potatoes
Carrots
Onion
Veggies
Café 26 Tangy Salad Dressing
Steps for Plating:
1. Remove the toothpick
2. Serve it with baked potatoes, carrots, onion, veggies & Café 26 Tangy Salad Dressing
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