Ingredients
4 boneless chicken breasts
30 g fresh coriander leaves
Rice bran oil, for cooking
1 tbsp turmeric, ground
1 tsp SIDS SMOKEY BBQ RUB
500 ml chicken stock, home made
100 g almonds, blanched
SIDS SALT & PEPPER to taste
Directions
Preheat oven to 200°C.
Lay chicken breasts flat on a cutting board, putting your hand flat on top to gently hold the flesh in place. Slice ⅔ into the side of each breast then open it like a book. Place a layer of coriander on top of each breast and season with SIDS SMOKEY BBQ RUB. Roll up the breasts from the bottom and secure with string.
Heat 2 tbsp of oil in a casserole dish then add rolls and brown on all sides. Drain off the oil and add the turmeric to coat. Add stock and bring to boil. Add the almonds, cover and place in oven for 8-10 minutes until rolls are cooked.
Remove the rolls from the casserole dish and wrap in foil to keep moist and warm. Place almonds in a food processor, add 100 ml of the cooking liquid then purée until smooth. Gradually add more of the liquid until the sauce has a flowing consistency. Season with SIDS SALT & PEPPER to taste.
Remove the string and cut across the chicken rolls into 6 slices each. Arrange the slices on a hot plate and pour the sauce around. Garnish with coriander leaves and serve.
