Lime Pickle Stuffed Chicken
accompanied by pilau Kilombero rice
Ingredients:
- 2 chicken breasts, preferably free range
- Oil
- 1 leek
- 1 garlic clove or 1 tsp garlic powder
- 50 g fresh breadcrumbs
- 1tbsp Eswatini Lime Pickle
- Superior Sea Salt and Ukuva Rainbow Pepper
- Kilombero Rice
Method:
- Preheat oven to 200°C/fan 180°C/gas mark 6.
- Chop and fry leek with garlic in a little oil until soft. Add the breadcrumbs, lime pickle and 150ml boiling water to the pan, season and cook for a few minutes. Remove from heat and allow to cool.
- Cut a slice into the chicken breasts to make a pocket. Stuff with the filling, pressing any excess on the top. Place in a baking dish and cook in the oven for 20 minutes.
- Serve with sides of your choice, pictured here with homemade pilau Kilombero rice and raita (grated cucumber with mint, lemon juice and salt in yoghurt), warm tomato salad (tomatoes fried with mustard seeds and pinch chilli powder a la Jamie Oliver) and broccoli slaw (blanched broccoli with mustard seeds and mustard powder in yoghurt a la Nadiya Hussain).
Pilau Rice
Ingredients:
- ½ onion
- ½ tsp each onion seeds and cumin seeds
- ½ tsp turmeric and pinch cinnamon
Method:
- Fry onion with the spices in oil until soft.
- Add 100g Kilombero Rice and 150g water. Boil for 5 minutes and then cook on very low heat for 20 minutes until rice is cooked.