CHICKEN ROULADE WITH AFRICAN GRAIN SALAD

by chef Mmabatho Lingata Molefe of Emazulwini Restaurant

Serves 4

INGREDIENTS

Chicken roulade

1 whole chicken

salt and pepper to taste

500 g chicken gizzards

2 T red wine vinegar

1 whole onion

3 cloves of garlic

5 sage leaves

4 sprigs of thyme

African grain salad

1 C red sorghum

1 C millet

1 onion, finely chopped

2 stalk celery, finely chopped

zest of 1 lemon

2 C baby spinach, fresh

Coriander chutney dressing

50 g coriander

2 green chillies

1 thumb fresh ginger, chopped

½ t cumin

½ t garam masala

½ t chaat masala

1 T lemon juice

3 T water

3 T oil

1 T sugar or honey

salt and pepper to taste

METHOD

Chicken roulade

1. Start by deboning the chicken. Make sure that you are not tearing the skin as this will help hold the roulade together.
2. Once the chicken is deboned cut in half and flatten with a meat tenderizer so it is easy to roll (you can put the meat in between parchment paper, with the skin side facing down to ensure that you don’t tear it). Remember that we are just trying to flatten the chicken and not tenderize it so use as minimal pressure as possible.
3. Once flat, dry with paper towel and season both sides of the chicken with salt and pepper. Salting the skin appropriately will help achieve a nice crispy skin.
4. Once the chicken is done set it aside in the fridge and begin your stuffing.
5. For the stuffing, finely chop the onion, garlic, sage and thyme. Set aside in a separate bowls.
6. In a hot pan, sauté chicken gizzards making sure that you don’t fully cook them just give them a bit of colour as they will continue cooking once cooking the chicken.
7. Deglaze with red wine vinegar.
8. Once that is done remove the gizzards from the pan and using the same pan slowly cook your onions and garlic until the onions are caramelized but not crispy.
9. In a food processor blend gizzard until smooth (it will be slightly crumbly). Once blended add the onions, sage and thyme.
10. To stuff the chicken, make sure you have cling wrap laid on your counter. Place half the chicken on top of the cling wrap. Place half the stuffing in the middle and gently roll the chicken into a roulade. Tie the chicken with twine. Repeat with the other half of the chicken and set aside to cook.
11. Preheat the oven to 180°C. In a pan, sear all sides of the chicken until it is golden brown. Finish off cooking in the oven for a slow roast for 15 – 20 minutes.

African grain salad

1. Millet and sorghum vary in their cooking times so it is best to cook the grains in separate pots.
2. For the millet: In a pot, add boiling water and salt, add millet and cook for 10 minutes until the water becomes starchy. Once the water is starchy and the millet is sticking together, rinse under cold water and gently steam with 100 ml to 180 ml water for a further 8 to 10 minutes until the millet is cooked. Make sure that you constantly agitate the millet with a fork to make sure that it doesn’t stick together.
3. For the sorghum: In a pot, put water and salt, add sorghum and cook for 15 minutes until the water turns a dark brown colour. Rinse under cold water and fill with enough water to cover the sorghum. Cook for a further 15 minutes until the sorghum is soft but still has a bite.
4. In a pan gently cook onions and celery until the onions have softened.
5. Add the grains, onions, celery, lemon zest and spinach in a bowl. Season with salt and pepper and set aside to add the dressing.

Coriander chutney dressing

1. In a blender place all the ingredients and blend until a smooth paste forms. If you prefer a much runnier consistency adjust water and oil and add lemon juice to taste.
2. Add the desired amount of dressing to the salad and serve.