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How to make Chicken and silver beet rolls with fresh tomato sauce

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 250g (1 1/4 cups) white long-grain rice
  • 600g chicken thigh fillets, coarsely chopped
  • 3 green shallots, ends trimmed, coarsely chopped
  • 1 garlic clove, peeled
  • 1 egg
  • 2 tablespoons fresh lemon juice
  • 8 large silver beet leaves, washed, dried

Fresh tomato sauce

  • Olive oil spray
  • 1 red onion, finely chopped
  • 1 x 400g can whole peeled tomatoes
  • 125ml (1/2 cup) water
  • 1 teaspoon chicken stock powder
  • 1/4 cup chopped fresh basil

Method

  • Step 1 Cook the rice following packet directions or until tender. Drain.
  • Step 2 To make the sauce, lightly spray the base of a non-stick saucepan with olive oil spray and place over medium heat. Add the onion and cook, stirring, for 2-3 minutes or until soft. Add the tomato, water and stock powder and bring to the boil. Reduce heat to medium-low and simmer for 15 minutes or until the sauce thickens. Stir in the basil and season with salt and pepper.
  • Step 3 Meanwhile, place the chicken, shallot, garlic, egg and lemon juice in the bowl of a food processor and process until finely chopped. Season with salt and pepper.
  • Step 4 Use a sharp knife to remove the thickest part of the stems from the silver beet leaves. Divide the chicken mixture into 8 portions. Place 1 silver beet leaf on a clean work surface. Spoon 1 portion of chicken mixture along the centre of the silver beet leaf. Fold in ends and roll up firmly to enclose the filling. Repeat with the remaining silver beet leaves and chicken mixture to make 8 rolls.
  • Step 5 Place the rolls, seam-side down, in bamboo steamer over a pan of simmering water. Cook for 4-5 minutes or until bright green and cooked through. Slice.
  • Step 6 Divide the rice among serving plates. Top with chicken and spoon over the tomato sauce to serve.