Chicken filled with chorizo & Cornish Yarg served with basmati & wild rice
With thanks to @TildaChef via Twitter
Ingredients (Serves 6)
FOR THE BASMATI & WILD RICE
450g Tilda Easy Cook Basmati & Wild Rice
50g butter
6 spring onions , finely sliced
2 tbsp flat leaf parsley , chopped
FOR THE PESTO OIL
½ bunch of fresh basil
50g pine nuts
2 garlic cloves , peeled and finely crushed
50g Kern cheese , finely grated
250ml extra virgin olive oil
salt and pepper
6 x 300g chicken portions such as supremes, breast or boneless leg
1 chorizo sausage , finely diced
300g cornish yarg cheese
salt and pepper
Directions
Pre-heat oven 180°C/350°F/Gas Mark 4.
Cook the Tilda Basmati & Wild Rice in boiling water for 15 minutes, drain and leave to cool until ready to serve with the chicken.
Meanwhile, blanch basil in boiling water for 10 seconds then refresh in ice cold water. Leave to drain.
Roast the pine nuts in a hot, dry frying pan, turning until they are slightly coloured. Leave to cool, then blend with the basil, garlic and olive oil using a hand held blender or food processor. Season to taste and then add the Parmesan.
Prepare the chicken by sliding a sharp knife, partway through the middle of each portion, if using breast or supreme and make a horizontal slit about 3″ long to create a pocket, if using a boneless leg there is no need. Crumble the Yarg and combine with the chorizo then use this mix to fill the cavities and season with salt and pepper all over. If you have used boneless leg portions then you will need to either skewer the meat or tie it up to stop it opening up and losing the filling.
Sear briefly in a hot frying pan and then cook in the pre-heated oven for 20 mins or until the juices run clear. Leave to rest for 2 minutes.
Finally, warm the Tilda Basmati & Wild Rice with the butter and spring onions in a pan and divide between 6 plates. Place each portion, sliced in half on the beds of rice and drizzle with the pesto oil and scatter with chopped parsley.
