I never really had a fondness for spinach until I stumbled upon the magic of cashew cream. I can confidently say that something in my taste buds shifted because ever since this discovery, I just can’t seem to get enough of it.
I frequently prepare it on its own or as a delightful side dish. But today, I had a stroke of brilliance… combining it with oven-baked chicken, along with a side of carrot and parsley root.
The kids were absolutely thrilled, even though, I swear, they’d never touch spinach by itself, even if I asked them for a whole day! And Florin… well, he confessed today that it’s now his favorite combination.
He’s genuinely pleased that I’ve started this blog because, he says, I’ve become so much more inventive in the kitchen! 😊
I hope you enjoy it just as much. Stay well!
Instructions:
– Begin with a chicken breast (I opted for a free-range chicken breast, without any hormones or medications). Gently open it on both sides to create a larger, thinner piece that’s easy to roll.
РSaut̩ the spinach in a bit of ghee with salt, pepper, and garlic to your liking. I used about 300 grams for this recipe.
– After sautéing, thoroughly combine it with the cashew cream—about half a cup should suffice.
– Season the chicken with salt, pepper, and a touch of garlic powder. Place the spinach-cashew mixture in the center and roll the meat over the filling. Secure it with toothpicks on both sides to prevent it from coming apart in the oven.
– Place it in the oven in a lidded pot with a cup of water and bake for approximately half an hour. Then, remove it from the oven, generously coat it with ghee, and leave it uncovered for another 5-10 minutes until it achieves a golden-brown hue on top.
– Remove the toothpicks and slice it to your desired thickness.
For an ideal pairing, serve with a side of lightly cooked carrots and parsley root, covered. Add a side of green beans for a well-rounded meal.
I whipped up a cashew cream sauce, mixed it with a touch of water and a pressed garlic clove, creating a delightful sauce to accompany the dish.