Pepper Stuffed Chicken
Butterflied chicken with roasted red peppers and served with glazed carrots.
- 4 butterflied chicken breast fillets
- 3 garlic cloves, crushed
- Freshly ground black pepper
- 2 tablespoons toasted cumin seeds
- 2 red peppers, roasted and skinned
- 80g pitted prunes
- 80g Turkish apricots
- Extra virgin olive oil
- For the carrots
- 10ml olive oil
- 20ml butter
- 4 whole cardamom pods, toasted and bashed
- 4cm ginger, cut into match sticks
- 1 teaspoon cinnamon
- 2 carrots, peeled and shredded
- 40ml orange juice
- 1 handful pistachio nuts
- 1 clove of garlic, crushed
- A drizzle of honey
- For the sweet potatoes
- 4 large sweet potatoes, cleaned and sliced into 1cm slices
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground cardamom
- 1 tablespoon runny honey
- Zest of one orange, without pith
- 3 tablespoons dried cranberries
- Olive oil
- For the pastry
- 100ml butter, melted
- 2 cloves of garlic, crushed
- 2 sheets filo pastry
Place the breast onto a flat surface and open up with a sharp knife to flatten out. Rub the crushed garlic into the chicken breasts and season with salt, pepper and cumin. Layer the peppers, prunes and apricots on the edge of one of the longer sides of your flattened chicken breast. Roll up tightly and secure with the cocktail sticks. Heat the olive oil in a pan and sear the stuffed chicken on all sides to brown. Remove from the pan once browned and place on a baking tray. Finish off in the own for 15-20 minutes, depending on how far you cooked them when searing.
For the carrots heat the olive oil in a pan with the butter and cardamom pods. Allow the butter to foam and the cardamom to infuse. Add the ginger and cinnamon and stir-fry for a minute to soften gently. Add the carrots and then deglaze with the orange juice. Add the garlic and pistachio nuts and lower the heat. Toss the carrots until softened and fragrant. Drizzle the honey and keep aside.
For the sweet potatoes arrange the potatoes in a tagine bottom or baking dish. Sprinkle with the sugar, cinnamon, cardamom, honey, orange zest and cranberries and toss through. Drizzle with the olive oil and roast in an oven for 20-30 minutes or until cooked through and the top starts to caramelise. Reserve the juices in the tray for serving.
For the pastry, melt the butter and garlic together. Brush one of the pastry sheets with the butter and layer the other one on top. Brush again very lightly with butter. Cut into 5cm squares and place on an oven tray. Bake in an 180°C pre-heated oven for 5-10 minutes, or until crisp and golden.
To assemble, start with a square of pastry on your serving plate, layer with the sweet potatoes followed by a layer of pastry, then place the carrots on top, followed by another layer of pastry. Place the carrots on top and sprinkle with chopped parsley or coriander. Slice the chicken on the diagonal into thick slices and serve next to the vegetable stack. Drizzle with some of the sweet potato juices and serve warm.