Ingredients
Chicken
- 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
Plating
- Baked potatoes
- Carrots
- Onion
- Veggies
- Café 26 Tangy Salad Dressing
Steps
Preparation
- Pound the chicken thigh using a meat mallet.
- Marinate the chicken with Café 26 Smokey BBQ Sauce & Marinade, salt, and black pepper.
- Refrigerate for one night.
Cooking
- Preheat the frying pan.
- Once hot, add olive oil, onions, carrots, and potatoes. Cook until soft.
- Gradually add milk and ricotta cheese.
- Add spinach, salt, and pepper to taste.
- Let it cook for another 30-40 seconds, then transfer to a bowl and set aside.
- Take the marinated chicken out from the fridge and place it on a plate.
- Place the stuffing in the center of the chicken and roll it.
- Secure the edges with toothpicks to prevent the stuffing from coming out.
- Preheat the oven to 180°C (top and bottom heat). Brush the chicken with Café 26 Smokey BBQ Sauce & Marinade.
- Place the chicken on the middle rack and bake for 20 minutes.
- Remove from the oven, brush with another layer of Café 26 Smokey BBQ Sauce & Marinade, and bake at 200°C (grilling mode) for another 20 minutes.
Plating & Serving
- Remove the toothpicks.
- Serve with baked potatoes, carrots, onions, veggies, and Café 26 Tangy Salad Dressing.
