CHICKEN AND VEGETABLE FILL­ING

YOU Winning Recipes - - EPISODE 6 -

SERVES 8 Prepa­ra­tion time: 20 min Mar­i­nat­ing time: 30 min or overnight Cook­ing time: 20-30 min

MARI­NADE

15 ml (1 T) olive oil 15 ml (1 T) ghee or but­ter 60 ml (¼ c) honey 60 ml (¼ c) brown sugar 60 ml (¼ c) bal­samic vine­gar 100 ml full-cream plain yo­ghurt

CHICKEN

6 chicken breast fil­lets salt and pep­per

STIR-FRY

15 ml (1 T) olive oil 15 ml (1 T) ghee or but­ter 500 g cab­bage, shred­ded 250 g car­rots, cut into juli­enne

strips 250 g sweet pep­per, cut into strips 250 g pea pods 250 g mush­rooms, sliced 250 g red onions, cut into rings 250 g al­falfa sprouts (op­tional) salt and pep­per

TO SERVE

8 ro­tis (see recipe on pre­vi­ous page)

1 Mari­nade Mix all the in­gre­di­ents.

2 Chicken Rub the mari­nade over the chicken fil­lets and mar­i­nate for 30 min­utes or overnight.

3 Sea­son to taste with salt and pep­per and bake at 180 °C or pan-fry un­til just done. Cut the chicken fil­lets into strips and set aside. 4 Stir-fry Heat the oil and ghee or but­ter in a hot pan and stir-fry the shred­ded cab­bage for a few min­utes. Re­move and set aside. Re­peat with the other veg­eta­bles. When all the veg­eta­bles have been cooked, re­turn to the pan, mix and sea­son with salt and pep­per. 5 To serve Ar­range the chicken strips and stir-fried veg­eta­bles on each roti, fold and serve.

VARIATIONS

Dry the ro­tis in the oven at 100 °C or deep­fry them and serve like tor­tilla chips with a dip­ping sauce.

Roll ro­tis into cigars, dry as above, and serve filled with smooth cot­tage cheese flavoured with pi­mento and olives.

Make roti cups: line muf­fin tins with ro­tis and dry as above. Serve salad in the cups.

Make mini quiches or boboties: line the muf­fin tins with ro­tis (do not dry), fill with bobotie or quiche fill­ing and bake un­til done.

The dried roti cigars and roti cups can be frozen.

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