recipes
Maltese style chicken breast al cartoccio with cauliflower curry
Ingredients
- 2 chicken breasts, skin and wing on
- 1 Maltese sausage
- 1 tbsp chopped sundried tomatoes
- 1 grated white gbejna (Benna)
- 2 potatoes, peeled and finely sliced
- 2 bay leaves, rosemary sprigs and chopped parsley
- 1 finely sliced onion
- 2 cloves garlic
- Baking paper or silver foil
- Olive oil
- 1 cauliflower, blanched
- 1 onion, chopped
- 1 tbsp curry powder
- 1 tbsp butter
- Chopped parsley
Method
Skin the sausage and crush the filling with a fork, mix in the sundried tomatoes, herbs and the gbejna. Push the sausage mixture under the skin of the chicken. Seal the chicken skin side first in hot olive oil. Remove from the heat. Mix the potatoes with the onion, garlic, herbs and olive oil, season with salt pepper. Take a sheet of baking paper, put a few of the sliced potatoes and a bay leaf. Place the chicken on top of the potatoes. Fold the paper into a bag, pour in some stock and secure the bag tightly. Bake in the oven at 200`c for 25 minutes. Meanwhile, prepare the cauliflower. Cook the sliced onions in butter until soft. Add the curry powder, stir in the cauliflower, season with salt and pepper sprinkle with the parsley.
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