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How to make Chicken maryland with feta and spinach seasoning

Yield = 4
Prep time: 0:20
Cook time: 0:35
Total time: 0:55

Ingredients

  • 90g (1/2 cup) burghul
  • 3 ripe egg tomatoes, coarsely chopped
  • 1 red onion, halved, finely chopped
  • 1/3 cup coarsely chopped fresh continental parsley
  • 1/4 cup coarsely chopped fresh spearmint
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 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
  • 2 tablespoons coarsely chopped fresh oregano
  • 1 garlic clove, extra, crushed
  • 4 (about 380g each) chicken marylands
  • 1 tablespoon olive oil, extra
  • Lemon wedges, to serve

Method

  • Step 1 Place burghul in a bowl. Cover with water and set aside for 1 hour to soften. Transfer to a colander and use your hands to squeeze out as much excess liquid as possible. Place the burghul in a large bowl along with the tomato, onion, parsley, spearmint, lemon juice, oil and garlic. Season with salt and pepper, and stir until well combined. Cover with plastic wrap and set aside until required.
  • Step 2 Preheat oven to 200°C. Combine the feta, spinach, green shallot, oregano and extra garlic in a bowl. Season with salt and pepper.
  • Step 3 Place 1 chicken maryland, skin-side down, on a chopping board. Use a small sharp knife to cut along the thigh bone towards the joint. Remove and discard thigh bone. Open thigh to sit flat (the leg should still be attached). Cut through the thickest part of the thigh to create a pocket (don't cut all the way through). Spoon one-quarter of the feta mixture into the pocket and fold over thigh to enclose. Secure with a toothpick. Repeat with the remaining marylands and feta mixture. Place marylands, skin side up, in a roasting pan and drizzle with extra oil. Season with salt.
  • Step 4 Roast in oven for 35 minutes or until golden brown and cooked through. Remove from oven. Cover loosely with foil and set aside for 5 minutes to rest.
  • Step 5 Spoon burghul salad among serving dishes. Top with chicken and serve immediately with lemon wedges.