nut-free-adaptable · Dinner
Stuffed Edam Cheese with Spiced Chicken
Cheese-Stuffed Roast with Cassava · Keshi Yena Attieke
Curacao keshi yena hollowed Edam cheese wheel stuffed with Ivorian groundnut-spiced shredded chicken and golden raisins, baked until the cheese softens into the filling, served over fluffy fermented attieke cassava.
$$$
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
1080Calories
62gProtein
56gFat
82gCarbs
18gSugar
6gFiber
1380mgSodium
220mgChol
Goes well with
Cafe ToubaCafe Touba — A refreshing pairing for th...
local
Awa di LamunchiAwa di Lamunchi — A refreshing pairing f...
international
Instructions
1
Prep
Cut chicken into 1.5cm cubes. Season with salt and pepper. Dice onions. Mince garlic and scotch bonnets. Pulse peanuts in a small chopper to a coarse rubble. Dice tomatoes. Pick cilantro leaves. Cut limes into wedges. Preheat oven to 350F.
2
Sear
Heat 3 tbsp neutral oil in a heavy skillet over medium-high for 90 seconds. Add chicken and sear 5 minutes turning often, until each side is deep gold. Lift to a plate.
3
Build 1
Reduce heat to medium. Add onions to the same skillet and cook 3 to 4 minutes until soft. Stir in garlic, scotch bonnets, ginger, sweet paprika, and cumin for 60 seconds until fragrant. Add tomatoes, tomato paste, raisins, peanut rubble, and chicken stock. Return chicken and reduce to low for 8 to 10 minutes until the sauce thickens around the chicken.
4
Build 2
Slice 200g of the Edam into thin sheets and grate the remaining 200g coarsely. Whisk eggs in a small bowl. Stir grated Edam and beaten eggs into the chicken filling off the heat until cheese starts to melt and bind the mixture.
5
Bake
Line two small ovenproof bowls or ramekins with overlapping Edam slices, pressing them up the sides to form cheese-walled cups. Divide chicken filling between the two cheese cups and fold any overhanging cheese over the tops to seal. Slide onto a sheet pan and bake 18 to 20 minutes until the cheese turns deep gold and the filling bubbles.
6
Build 3
Steam attieke in a heatproof bowl over boiling water for 8 to 9 minutes until grains plump and lift apart. Fluff with a fork and stir in 2 tbsp butter and a pinch of salt.
7
Plate
Rest the keshi yena 3 minutes. Mound attieke on one side of two wide plates. Invert keshi yena onto each plate so the cheese dome sits beside the cassava. Scatter cilantro across the top, drizzle the remaining 3 tbsp oil, and serve with lime wedges for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless skinless chicken thigh
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 2 small yellow onions
- 6 garlic cloves
- 2 fresh scotch bonnet chili
- 60g (2.1 oz) roasted peanuts
- 2 tsp ground ginger
- 2 tsp sweet paprika
- 1 tsp ground cumin
- 4 tbsp golden raisins
- 2 ripe Roma tomatoes
- 2 tbsp tomato paste
- 240ml (1 cup) chicken stock
- 6 tbsp neutral oil
- 400g (14.1 oz) Edam cheese, wheel or thick block
- 2 large eggs
- 160g (5.6 oz) dry attieke
- 360ml (1 1/2 cups) water
- 2 tbsp unsalted butter
- 20g (small handful) cilantro leaves
- 2 fresh limes