Name: Spinach and apricot stuffed chicken with yogurt sauce
Yield: Serves 4
Cuisine: India
Ingredients: 2-3 tbsp ghee or rapeseed oil; 2 tbsp ghee or rapeseed oil; 1/2 tsp ground cinnamon; 1 tsp grated root ginger; 4 tbsp ghee or rapeseed oil; 2 onions, finely sliced; 4 skinless chicken breasts; 1/2 tsp ground nutmeg; 75 g grated paneer or ricotta; 1 tsp chilli powder or flakes; 300 g spinach, shredded; 1/2 tsp ground cardamom; 1-2 tbsp single cream; 1 tsp garam masala; 1 tsp crushed garlic; 75 g dried apricots, chopped; 1 tbsp grated root ginger; 1 tsp cumin seeds; 50 g pine nuts, toasted; 1/2 tsp caster sugar, or to taste; 1 tsp chilli powder; 150 g yogurt; 2 green chillies, finely chopped; 1 large red onion, finely chopped; 1 tsp ground cinnamon; 4 garlic cloves, grated; 3 tomatoes, deseeded and diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

Here’s a chance to practise the art of transformation, creating eye-catching, dramatic medallions from the humble chicken breast. The stuffing bursts with colour and complex flavour, framed by succulent meat and a delicate, creamy sauce. The sauce and stuffing can be made in advance, then it’s just an assembly job on the day. As the sauce is quire rich, you don’t need much with it, perhaps just the light Colourful Spiced Cabbage.