Christmas is my favourite time of the year, as I love spending time with family and friends. Food is always a focal point when it comes to such gatherings. We all want to eat and serve the best food; however, the elaborated recipes and large qualities can be overwhelming.
This month’s recipe is perfect for this purpose, as it is a beautiful combination of wow factor, flavours and easy one pot cooking. Personally, I recommend this recipe for Christmas Day, as you can use loads of leftovers from your Christmas Eve dinner.
I would like to take this opportunity to wish all the lovely readers of Essex Life, a Merry Christmas and Happy New Year. May you all have a great time and keep spreading the love. Enjoy and have fun with cooking, as this festival is all about being together. If you don’t feel like cooking or find it hard, do not worry at all. There are countless ready to cook options available in the supermarket or you can try my easy recipes.
Chicken Roulade with cannellini beans & tomato sauce recipe
Ingredients (serves 6)
Chicken thighs (6) 600g
(Deboned and skinned)
Large Bacon Rashers 6-8
Ricotta Cheese 200g
Dried breadcrumbs 3 tbsp
Roasted pine nuts 2 tbsp
Salt ½ tsp
Black pepper ¼ tsp
Oil 2 tbsp
Garlic cloves 6
Sliced red onion 200 g
Cubed red peppers 100 g
Cubed green peppers 100 g
Cubed courgettes 200 g
Green beans 100 g
Cannellini beans (1 tin) 400 g
Chopped tomatoes (1 tin) 400 g
Harissa paste 1 tbsp
Tomato puree/paste 2 tbsp
Plum or cranberry chutney 1 tbsp
Chicken stock cubes 2
Salt 1 tsp
Curry powder 1 tbsp
Fresh Coriander 2 tbsp
To serve:
Is delicious with fluffy couscous.
Method:
Using a meat hammer gently flatten the chicken thighs and set them aside.
To make the filling, mix the ricotta, breadcrumbs, roasted pinenuts, salt and pepper into a thick paste. After 5 minutes, it will become thicker as the breadcrumbs will absorb the moisture.
On a clean surface, lay down one large bacon rasher, place the flattened chicken on top, and spoon in 1.5 tbsp ricotta mixture (around 1/6 of the total). Now gently roll the chicken, using the bacon as support. Seal it with 1 or 2 thin cocktail sticks.
In a large frying pan at high heat, cook the raw roulades for 1-2 mins on all sides to get a nice colour. You can use a little oil, otherwise bacon fat should be enough. Using tongs, remove the roulades on a separate plate.
Using the same pan, heat 2 tbsp oil and add the finely chopped garlic. Once it starts getting some colour, add the sliced onions and cook for 4 mins until they start to caramelize.
Add the red and green peppers, courgettes, green beans, tomato paste, harissa paste, plum or cranberry chutney, crumbled stock cubes, salt, and curry powder. Mix well at a high heat.
Now tip in the cannellini beans with brine, chopped tomatoes and mix well. Add a little water if the sauce is too thick, and let it come to a boil and place the chicken roulades evenly in the sauce.
Cook in the oven without covering the pan for 30-35 mins at 200° C. Rest it for 15 mins before serving.
Garnish with fresh chopped coriander and enjoy with fluffy couscous.
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