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



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.



Ingredients for Plating:

Baked potatoes




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


For video, please click here:

Part 1

Part 2