Chef Peter Ayub shares his recipe for Windhoek Draught Festive Season Chicken with us. Bon Appetit…
- 1 cup of ricotta cheese – well drained
- ¼ cup finely grated parmesan cheese
- 1 tablespoon finely chopped sage
- 3 cloves garlic crushed for the sauce
- 1 ½ teaspoons grated lemon zest
- 4 free range chicken breasts
- 8 Slices of streaky bacon
- ¼ cup finely chopped dried cranberries for the stuffing
- ¼ cup roughly chopped dried cranberries for the sauce
- ¼ cup of fresh cream and a knob of butter
- 1 can of Windhoek Draught for poaching chicken and for sauce
- Good quality local olive oil to brush chicken breast for baking
- 1 ½ tablespoons brown sugar
- 1 teaspoon corn starch dissolved in water
- Salt and pepper to season chicken breast, sauce and stuffing
For the Couscous
- 1 x cup of couscous
- ½ red pepper diced
- 1 cup of coriander finely chopped
- 1 x cup chicken stock
For the chicken breasts and sauce…
- Mix together the ricotta cheese, sage, parmesan, cranberries and lemon zest until well combined and season with salt and pepper – set aside.
- Use a sharp knife to cut a pocket into the side of each breast. Season each chicken breast with salt and pepper. Then fill each breast with the ricotta mixture. Wrap each breast with 2 slices of streaky bacon and secure carefully with toothpicks so that the stuffing is closed in the chicken breast and the bacon is securely wrapped around the chicken breast.
- In a deep pan, pour in the Windhoek Draught and heat up – add the sugar and dissolve. Gently poach the chicken breast in this liquid for about 5 minutes.Remove chicken breast and set aside.
- Place chicken breast onto a baking tray that has been greased with olive oil. Brush the chicken breasts with some oil and bake in oven at 200’C for about 15/20 minutes until the bacon is crispy and golden brown. Now add the crushed garlic and chopped cranberries to the beer liquid. Simmer and reduce and then add cream and butter. Season with salt and pepper. Add the dissolved corn starch to the liquid to help thicken the sauce. Put lid on to keep sauce warm and set aside.
For the Couscous…
- Place the cup of couscous into a deep rectangular dish. Pour over the hot chicken stock. Cover the dish with plastic wrap and allow to steam for about 8 minutes until the couscous is cooked
- Using a fork, fluff up the couscous and season with salt and pepper. Mix in your diced red pepper and chopped coriander
- Give it a quick warm in the microwave before serving.
- To serve: Plate up the couscous into a shallow bowl, nestle the chicken breasts on top and pour over the sauce.
Chef’s tip: Remember to be very gentle when removing the toothpicks
Recipe prepared by chef Peter Ayub – www.senseoftaste.co.za