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Deboned chicken with dates and goats cheese

Recipe from: Nina Timm


1 Deboned Chicken - Ask your butcher to do it for you
salt and pepper
10 ml dry coriander
150 g Safari Pitted Dates - cut into long 5 mm thick strips
100 g Fairview Chevin or any other goats cheese
30 ml olive oil
a few sprigs fresh thyme


Preheat oven to 180 C. Spread the deboned chicken open on a work surface. Place the strips of dates all down the middle as well as the goats cheese. Fold the one half of the chicken over the stuffing and roll up to form a neat roll. Secure with metal skewers or bamboo sticks or tie up with string to keep the filling inside. Rub the chicken roll with olive oil, season with salt, pepper and coriander. Place the thyme on the chicken and place the chicken on a roasting rack over a roasting tray. Roast open for about 45 - 50 minutes or until the chicken is cooked and golden brown. Serve on creamy risotto.

This recipe can be done with chicken breasts. I prefer to use the chicken breasts with skin on, otherwise it can be very dry. Cut the breasts in the lenght, but not right through. Butterfly the meat and lay the filling down the middle. Roll up and secure with toothpicks. Cooking time is about 30 minutes.