Try this delicious recipe for Chicken and Springbok Medallions with Coriander Mashed Potatoes – truly African, kindly submitted by Moyo restaurant.

Skinless Chicken Breast
Springbok Lions- cut into strips
Sherry or Brandy
Fresh Rosemary- chopped finely
Fresh Thyme- chopped finely
Fresh Garlic- peeled and finely chopped
Beef Stock Granules
Veg Stock Granules
Butchers Rope
Fresh Cream
Coriander Fresh- chopped roughly
Large Potatoes- peeled
Onions- finely chopped
Spinach- cleaned and cut into strips
Cumin Ground
Grapefruit- peeled and cut into segments
Oranges- peeled and cut into segments
Olive oil

How to
Take the chicken breast and butterfly them then set aside, marinade the springbok strips in some of the sherry or brandy, rosemary, thyme, garlic, beef stock. Insert the strips into the middle of the butterflied chicken breast and roll, Use the butcher rope to tie a noose around the one end of the roll and wrap the string in a spiral fashion and end with a knot, reserve to the fridge.

Boil the peeled potatoes till very soft, when mashing strain the water and return the pot to the stove and mash the potatoes while the stove is still on, this will help the water to evaporate, add some veg stock, seasoning, chopped coriander and butter, Make sure that the mash is smooth before you add the coriander as the coriander will turn brown if worked too strongly.

Fry some onions, rosemary, thyme and garlic in a sauce pan, once golden brown add some sherry or brandy. Careful if you are using gas operated stoves as the alcohol will ignite and might singe your nasal passages or eye brows. Once the flames go out add the cream and some veg stock let the sauce reduce by 1/2. Add some butter to the sauce and stir, remove from the heat and set aside

Fry off some onions, garlic and cumin till you have a nice aroma and add the spinach tossing occasionally till just under cooked and set aside.

Take the chicken medallions and fry them in butter and a olive oil mix this will give you a nice nutty taste to the chicken, fry them till golden brown on all sides and send to the oven and bake at +- 160 degrees for about 15-20min.

Once cooked heat up potatoes, sherry cream, spinach, remove the rope from the chicken and slice into +- 1 and 1/2 centimeter slices each, Spoon the mash in the centre of the plate with the spinach on top of the mash and the medallions on top of the spinach, drizzle the sauce over the dish and garnish with the segments

To get the full taste of the rich flavors of this dish I decided to serve it with “The Time Is Now” red wine that has a nice unique flavor to it, and really compliments the herb flavors of this dish which are awesome to have on a cold winter’s night.

Recipe submitted by Moyo Restaurant.

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