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Chicken maryland with feta and spinach seasoning
Chicken maryland with feta and spinach seasoning
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulge in quick and healthy roast chicken Maryland with creamy stuffing over flavorful bulgur salad.
Ingredients:
  • 90g (1/2 cup) burghul
  • 3 ripe egg tomatoes, coarsely chopped
  • 1 red onion, halved, finely chopped
  • 82.50 ml coarsely chopped fresh continental parsley
  • 62.50 ml coarsely chopped fresh spearmint
  • 42.00 gm fresh lemon juice
  • 1 garlic clove, crushed
  • Salt & freshly ground black pepper
  • 1 x 200g pkt creamy feta (South Cape brand), crumbled
  • 1 x 250g pkt frozen spinach, thawed, excess liquid removed
  • 2 green shallots, ends trimmed, finely chopped
  • 40.00 ml coarsely chopped fresh oregano
  • 1 garlic clove, extra, crushed
  • 4 (about 380g each) chicken marylands
  • 18.20 gm olive oil, extra
  • Lemon wedges, to serve
Instructions:
  • In a bowl, soak burghul in water for 1 hour to soften. Drain in a colander, then gently squeeze out excess liquid. Combine with tomato, onion, parsley, spearmint, lemon juice, oil, and garlic in a large bowl. Season with salt and pepper, stir until well mixed. Cover with plastic wrap until ready to use.
  • Preheat your oven to 200°C. Mix feta, spinach, green shallot, oregano, and extra garlic in a bowl. Season with salt and pepper.
  • Lay each chicken Maryland skin-side down on a cutting board. Carefully cut along the thigh bone towards the joint, removing and discarding the bone. Open up the thigh to lay flat without detaching the leg. Create a pocket by cutting through the thickest part of the thigh, being careful not to cut all the way through. Fill each pocket with a quarter of the feta mixture and fold over the thigh to seal, securing with a toothpick. Arrange the stuffed marylands skin side up in a roasting pan, drizzle with extra oil, and season with salt.
  • Roast in the oven for 35 minutes or until beautifully golden and fully cooked. Take out from the oven, cover gently with foil, and let it rest for 5 minutes.
  • Divide the burghul salad into individual serving dishes. Arrange chicken on top and serve with fresh lemon wedges.

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