Pap or Polenta chicken and spinach ring

By Drum Digital
02 February 2011

Use polenta instead of pap for this yummy treat. Polenta is Italian and very similar to our mealie meal but is yellow in colour with a softer texture. Although it’s more expensive, it’s a great treat for special occasions.

Preparation time: 15 min

cooking time: 20 min

serves 2

You will need

45 ml (3 tbsp) oil

1 large onion, finely chopped

15 ml (1 tbsp) crushed garlic

500 ml (2 cups) spinach, rinsed and shredded

30 ml (2 tbsp) Cajun spice

2 thick baby marrows (optional)

2 chicken fillets, slightly flattened

125 ml (¼ cup) sticky chicken marinade

1 tomato, sliced (keep 2 slices and chop the rest)

500 ml (2 cups) cooked stiff pap or polenta

Method

1. Heat the oil in a frying pan and sauté half the onion and garlic until fragrant. Add the spinach and stir-fry until wilted. Season with a bit of the Cajun spice for taste. 2. Remove from pan. Add the baby marrows (if using) and sauté for 2 minutes. Season and set aside. Rub the chicken fillets with leftover spice and brush with the marinade. 3. Add more oil if necessary and cook each fillet for 5 minutes or until done. Remove the chicken then add the rest of the onion and garlic. Sauté for 2 minutes. 4. Add the chopped tomato (reserving the 2 slices) and leftover marinade and stir until the sauce is done (about 5 min). 5. Pile the stiff pap on a clean working surface and, using a glass or cookie cutter, cut into 2 round shapes about 8 to 10 cm wide and 3 to 5 cm thick. Layer with the spinach, baby marrows, chicken fillet, tomato slices and the sauce. Serve.

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