Stuffed Chicken with Tabbouleh and Roasted Matbucha Sauce
Roasted chicken stuffed with sun dried tomatoes and artichoke. Paired with Matbucha (purees of roasted peppers, aromatic vegetables)
- Stuffed Chicken: 4 chicken breast; 1 cup artichokes, chopped; ½ cup sundried tomatoes, diced; 1 tbsp garlic, minced; Salt and pepper
- Tabbouleh: 1 cup couscous; ½ cup quinoa; ½ cup fresh parsley, chopped; 1 tbsp garlic, minced; 1 lemon, zest; 2 cup vegetable stock
- Matbucha Sauce: 5 tomatoes; 7 cloves of garlic; 1 red bell pepper; 1 jalapeno; ½ onion; ¼ cup olive oil; Salt and pepper
Preheat oven to 350F
Cook couscous and quinoa according to package using vegetable stock.
Butterfly chicken breast. Lay breast flat on a cutting board, with tip facing away from you. Cut through the middle of one side of the breast being sure not to cut all the way through, making a pocket. Repeat for rest of chicken and place on a paper towel to dry.
Mix together artichokes, sundried tomato, and garlic in a bowl. Season chicken on both sides with salt and pepper. Take some of the artichoke mixture and stuff in the cut part of the chicken. Try your best not to over stuff. You can secure the stuffing inside by tying breast with butcher twine.
Heat a pan over medium high heat. Add a bit of olive oil to coat. Sear the chicken on both sides until browned. Place chicken on a sheet pan and bake in the oven for 12-15 minutes or until fully cooked, reaching 165F internal temperature.
Roast the vegetables for the Matbucha in oven for 45 minutes or over an open flame until skin is charred. Remove skin and place in a blender. Blend until smooth. Add to a small pot and cook until thickened. Add the olive oil and season with salt and pepper
To serve, place Tabbouleh onto plate, slice chicken on top and top with Matbucha.