Stuffed Chicken Legs with a Fresh Gbejna, Leek & Spinach Risotto
Serves 2
Prep Time 45 mins
Cooking 60 mins
Level medium
Ingredients
- 4 Chicken Legs
- 2 Maltese Sausage (zalzett)
- 2, peeled & chopped Garlic Cloves
- 1teaspoon fresh chopped Sage Leaves
- 2 Spoons grated Parmesan Cheese
- 100g Sliced white Mushrooms
- 1 Bag Seasoning
- 200g Carnaroli rice or Arborio Rice
- 1 Large, timed washed and sliced Leeks
- 1 Packet fresh Baby spinach
- 1 cup White Wine
- 600ml Vegetable Stock
- 2 Fresh gbejna
- 2 Spoons of Butter
- Fresh Seasoning
Take a sharp knife and carefully go round the chicken leg bone, scraping off the meat from the bone and carefully pushing the meat away every time. Chop off the bone away right before coming at the jaw. Repeat for all 4 legs.
Take a mixing bowl, skin off the sausage meat, mix together with the sage leaves, parsley & cheese.
Push the sausage meat into the chicken cavity, rolling the skin over to cover the filling.
Take a Maggi So Juicy bag, and place the chicken into a roasting bag together with the onions & mushrooms. Dilute the spice mix from the bag with 150 ml water and pour over the chicken meat, wrap the bag with the baking tag and roast for 30 to 40 minute in preheated oven @ 175°C. Meanwhile prepare the risotto; chop the bacon and cook in a double bottom saucepan with the butter, allow to crisp. Next stir in the rice and leek, cook for a couple of minutes further. Splash in the wine, allow evaporation, continue cooking, adding the vegetable stock gradually allowing the rice to absorb the liquid and stirring occasionally. When rice is cooked, remove from the heat, crush the gbejna in and beat in together with the spinach leaves.
Serve the chicken sliced with the obtained sauce accompanied by the risotto.
Recipe by Aceline Media
