Chicken with Spinach Filling
|Chicken||4 (Maryland'S Uncut Leg And Thigh Joints)|
|Butter||1 Ounce, melted (30 Gram)|
|Spinach filling||1 Cup (16 tbs)|
|Frozen spinach||4 Ounce, thawed (125 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Ricotta cheese/Cottage cheese ricotta||4 Ounce, drained (125 Gram)|
|Grated parmesan cheese||2 Teaspoon|
|Lemon rind||1 Teaspoon, finely grated|
|Ground nutmeg||1 Pinch|
|Tomato sauce||1 Cup (16 tbs)|
|Canned tomato||10 Ounce (310 Gram)|
|Worcestershire sauce||2 Teaspoon|
1. To make filling, squeeze spinach (a) to remove excess liquid. Place spinach, garlic, ricotta or cottage cheese, Parmesan cheese, lemon rind and nutmeg in a bowl and mix to combine.
2. Using your fingers, loosen skin on chicken (b), starting at thigh end.
3. Push filling gently under skin down into the drumstick (c). Arrangechicken pieces in an ovenproof dish, brush with melted butter and bake at 180°C/350°F/Gas 4 for 35-40 minutes.
4. To make sauce, place tomato puree and Worcestershire sauce in a saucepan, bring to simmering and simmer for 3-4 minutes. Serve sauce with chicken.