Ingredients (Serves 2)

  • 1 Lemon, Juiced
  • 1 tbsp white wine vinegar
  • Pinch of Saffron
  • 5 tbsp Olivani Olive Oil
  • 1 Tomato
  • 1 Orange Kumara, peeled
  • 10 grams/small handful of pinenuts
  • 75 grams/3 1/2 cups Baby spinach, reserve 1?2 cup for salad
  • 50 grams feta or goats cheese
  • 1/2 stick Verkerks Chorizo
  • 3 Tegel Chicken Breasts
  • 5 tbsp Tararua butter
  • 1 tbsp Gregg’s crushed garlic
  • 1/2 tbsp Gregg’s dried thyme
  • 250ml of Chicken Stock
  • Beurre manié (1 Tbsp Tararua Butter mixed with 1 tbsp Edmonds Plain flour)
  • Gregg’s freshly ground salt and pepper
  • Toothpicks

The Social Cooking Way


Preheat oven to 200°C. Warm 1?2 the lemon juice with the vinegar and saffron. Blanch and dice tomato. Mix 2 tbsp of olive oil with saffron infused lemon juice. Mix with tomatoes and salt. Set aside to infuse.


Line a tin with baking paper. Slice kumara into 2-3mm discs. Toss with remaining olive oil, salt and pepper. Place into the lined tin in overlapping layers. Dot with 2 tbsp of butter. Bake for 30-40mins until golden on the bottom and cooked through. Finely chop chorizo and crumble feta. Blanch and drain spinach. Mix with chopped chorizo and feta. Toast pine nuts and add to mix, season.


Using a sharp knife cut a pocket into each chicken breast by making an incision into the thickest part of the breast. Stuff the breasts with the spinach mix and secure with a toothpick. Place into a hot pan with


2 tbsp of butter. Cook until browned on one side then turn over. Pour in chicken stock, the remaining lemon juice, thyme, garlic, salt and pepper. Cover with a cartouche and bake for 10 minutes. Turn the chicken over and bake for a further 10 mins.


Once chicken is cooked, remove from the pan and place pan back over a high heat. Add beurre manie and reduce to a light coating consistency, straining if necessary. Mix tomato with salad leaves. Slice chicken and arrange on top of the galette, drizzle with pan gravy and serve with tomato salad.

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