2020 Cook the Books – Thistletown Collegiate Institute

School: Thistletown Collegiate Institute, Toronto

Students: Nadra Ali & Sagal Ismail

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Recipe: Somalian inspired stuffed Chicken with toasted Barley, Squash and Malawa (crepes)

Somalian cuisine is well renowned for irresistible spice blends, this dish combines complex flavours with a silky sauce, velvety squash puree and nutrient rich Canadian Barley. In true Somalian tradition, sop up the plate with the tender Malawa crepes.

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Somalian inspired stuffed Chicken with toasted Barley, Squash and Malawa (crepes)

Course Main Course
Prep Time 40 minutes
Cook Time 40 minutes
Servings 4 servings
Author Thistletown Collegiate Institute, Nadra Ali & Sagal Ismail

Ingredients

Stuffed Chicken Breasts:

  • 4- 6 oz (680g) Boneless skinless Chicken breasts
  • 2 cups (500ml) fresh cleaned Spinach
  • ½ cup (125ml) Diced Onion
  • ½ cup (125ml) finely chopped Cilantro
  • 2 Cloves finely diced garlic
  • 2 tbsp. (30ml) Somalian Spice Blend * (see below)
  • 2 tbsp. (30ml) Soy Sauce
  • 2 tbsp. (30ml) Canola Oil

For the Sauce:

  • 28 oz (475ml) Can of crushed tomatoes
  • 1 ½ cups (375ml) Chicken or Vegetable stock
  • ½ cup (125ml) Diced Onion
  • ½ cup (125ml) finely chopped Cilantro
  • ½ cup (125ml) plain yogurt
  • 2 Cloves finely diced garlic
  • 2 tbsp. (30ml) Somalian Spice Blend* (see below)
  • 2 tbsp. (30ml) Canola Oil

Toasted Barley:

  • 3 cups (750ml) Chicken or Vegetable stock
  • 1 cup (250ml) Pearl Barley (rinsed and drained)
  • ½ cup (125ml) Cilantro
  • 3 tbsp. (45ml) Canola Oil
  • 1 tsp. (5ml) Salt
  • 1 tsp. (5ml) Black Pepper

Somalia Spice Blend:

  • 2 tbsp. (30ml) Salt
  • 1 tbsp. (15ml) Allspice
  • 1 tbsp. (15ml) Cumin
  • 1 tbsp. (15ml) Chili Powder
  • 1 tbsp. (15ml) Corriander
  • 1 tbsp. (15ml) Onion Powder
  • 1 tbsp. (15ml) Garlic Powder
  • 1 tbsp. (15ml) Lemon Pepper
  • 1 tsp. (5ml) Turmeric
  • 1 tsp. (5ml) Paprika
  • 1 tsp. (5ml) Cayenne Pepper
  • 1 tsp. (5ml) Curry Powder

Malawa (Somalian Crepes):

  • cup (80ml) ground Pearl Barley
  • 2 cups (500ml) All purpose Flour
  • 1 tsp. (5ml) baking powder
  • 2 cups (500ml) Homogenized Milk
  • 2 large Eggs beaten
  • 1 Tbsp. Canola Oil for cooking

Butternut Squash Puree:

  • 2 cups (500ml) Peeled, diced Butternut squash
  • 1/2 cup (125ml) 35% Whipping Cream
  • 2 tsp. (10ml) Somali Spice Blend

Instructions

Preparing the Chicken & Sauce:

  • Mix the Somali Spice blend in a bowl.
  • Saute Onions and garlic with 1 tbsp. Canola oil and 1/2 tbsp. of the spice mix over medium heat, as the onions begin to soften add the spinach and cilantro. Stir mixture until the spinach has wilted. Set aside to cool.
  • Using a small boning knife slice a pocket inside the middle of the chicken breasts, once the spinach filling has cooled down divide the mixture into the 4 chicken breasts.
  • Coat the chicken breasts with 1 ½ tbsp. Spice mix, lemon juice and soy sauce.
  • Preheat a non -stick pan over high heat, add 1 tbsp. of canola oil and brown the chicken on both sides. Transfer chicken to a small tray and finish baking in a 350 F (175 C) degree oven for 20 minutes.Let the chicken rest for 5 minutes before slicing.
  • Add to the frying pan the canola oil, onions, garlic and spices, fry until golden brown. Add tomatoes and stock and simmer for 20 minutes.
  • To finish the sauce, use a hand blender or food processor to make smooth and silky, add in the yogurt and fresh chopped cilantro.

Preparing the Malawa (Somalian Crepes):

  • Sift together the dry ingredients, combine the beaten egg and milk together. Whisk the wet ingredients into the dry ingredients until smooth. Chill in the refrigerator for 20 minutes.
  • Over medium heat in a non-stick pan use a small ladle to spread the crepe mixture thinly into a circle. Prepare 4 pancakes, 1 for each person.

Preparing the Squash:

  • In a saucepan cover the Squash with cold water, bring to boil and then simmer until tender (typically 20 minutes).
  • Drain squash, transfer to a food processor, add cream and seasonings. If the mixture is too thick you can adjust the consistency with more cream or some vegetable stock.

Preparing the Toasted Barley:

  • Combine the stock and the Barley in a saucepan. Bring to boil over high heat and then turn down to a simmer, cook for 25-30 minutes until tender.
  • In a food processor puree the 2 tbsp. canola oil with the fresh cilantro
  • Toast your barley with 1 tbsp of canola oil, salt and pepper over medium heat in a non-stick frying pan. Drizzle the Cilantro puree over the toasted Barley.

To Plate up your masterpiece:

  • Have fun putting down the lines of the sauce, the squash and the barley. Slice the chicken on a bias and fan over top, revealing the vibrant spinach filling. Serve a whole crepe on the side or cut it into more manageable pieces for the guests to enjoy!

Notes

Cooks Tip: Make up a jar of the Somali Spice blend and keep it close by to add an exotic twist to your everyday cooking. Pack it in a pretty mason jar with some ribbon and it will make a great hostess gift!