Creamed spinach stuffed potatoes, served with roasted chicken thighs
Serving: 4
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Directions
- Preheat the oven to 180°C.
- Melt the butter in a frying pan and sauté the onion and garlic for about a minute. Add the spinach and season well. Cook until the spinach is heated through and most of the moisture is evaporated, about 2 minutes.
- Mix in the cream and cook until the cream is incorporated into the spinach and it is smooth and creamy. Add the Parmesan and season.
- Carefully make a round deep incision into the potato making sure that you do not tear the potato and carefully spoon in the spinach mixture and set aside.
- Put the chicken thighs into a baking dish and drizzle with the oil, garlic, lemon juice and oregano. Roast until the chicken is cooked, for about 20 minutes.
- Remove the dish from the oven and add the potatoes and continue to cook until the potatoes are golden. Serve while still hot.
Ingredients
- 30 ml (2 tbsp) unsalted butter
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 g frozen spinach, thawed
- Salt and freshly ground black pepper, to taste
- 60 ml (¼ cup) fresh cream
- 30 ml (2 tbsp) Parmesan, freshly grated
- Salt and freshly ground black pepper, to taste
- 4 large potatoes, par boiled
- 8 chicken thighs
- 30 ml (2 tbsp) olive oil
- 1 garlic clove, finely chopped
- Juice of 1 lemon
- 15 ml (1 tbsp) dry oregano