Arabesque Stuffed Chicken with Potatoes: Mediterranean Feast

Arabesque Stuffed Chicken with Potatoes

Today, we’re embarking on a journey to the Mediterranean with a recipe that’s sure to impress: Arabesque Stuffed Chicken with Potatoes. This dish features juicy chicken breasts stuffed with a savory mixture of spices, herbs, and cheese, then roasted to perfection alongside tender, golden potatoes. It’s a beautiful blend of flavors and textures that will transport your taste buds to a sunny Mediterranean coastline.

The inspiration for this recipe comes from the rich culinary traditions of the Arab world, where spices and herbs play a starring role. I’ve combined these vibrant flavors with tender chicken and crispy potatoes to create a dish that’s both hearty and elegant. Ready to dive into this Mediterranean feast?

Let’s gather our ingredients and get started!

Arabesque Stuffed Chicken with Potatoes

Arabesque Stuffed Chicken with Potatoes

Janice Slocs
Arabesque Stuffed Chicken with Potatoes features juicy chicken breasts filled with a savory mixture of spinach, feta, and spices, roasted to perfection with golden potatoes. This Mediterranean-inspired dish is perfect for a special dinner or weekend feast.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Lunch
Cuisine Mediterranean
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 large chicken breasts
  • 2 cups baby spinach chopped
  • 1 cup feta cheese crumbled
  • 1/2 cup sun-dried tomatoes chopped
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp ground cinnamon
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 1 lemon sliced
  • 1.5 lbs baby potatoes halved
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Preheat the Oven: Preheat your oven to 375°F (190°C).
  • Prepare the Stuffing: In a bowl, combine the chopped spinach, feta cheese, sun-dried tomatoes, minced garlic, cumin, coriander, paprika, cinnamon, salt, and black pepper. Mix well.
  • Stuff the Chicken: Carefully cut a pocket into each chicken breast. Fill each pocket with the stuffing mixture, securing with toothpicks if necessary.
  • Roast the Chicken and Potatoes: Place the stuffed chicken breasts in a large baking dish. Arrange the halved baby potatoes around the chicken. Drizzle with olive oil, and season with salt and black pepper. Top with lemon slices.
  • Bake: Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the potatoes are golden and tender.
  • Serve and Garnish: Remove from the oven and let rest for a few minutes. Garnish with chopped fresh parsley.

Notes

And there you have it! Your Arabesque Stuffed Chicken with Potatoes is ready.
This dish is perfect for a special dinner or a weekend feast, bringing the vibrant flavors of the Mediterranean right to your table. Serve it with a fresh salad or some warm pita bread for a complete meal.
 
A few tips from my kitchen to yours:
  • Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
  • For an extra burst of flavor, marinate the chicken breasts in olive oil, lemon juice, and spices for a few hours before stuffing and roasting.
  • Leftovers can be stored in the refrigerator for up to 3 days.
 
Nutritional Info (per serving, assuming 4 servings):
  • Calories: 450
  • Protein: 35g
  • Fat: 20g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Sugar: 3g
Keyword Arabesque Stuffed Chicken with Potatoes

Bringing It All Together:

So, there you have it – Arabesque Stuffed Chicken with Potatoes, a flavorful and elegant Mediterranean feast that’s sure to become a favorite in your home. I hope you enjoy this recipe as much as I do. It’s a wonderful way to explore the rich culinary traditions of the Arab world while creating a delicious meal for your family and friends. If you have any questions or need adjustments for dietary needs, don’t hesitate to reach out. I love hearing from you all and helping you create delicious memories in your kitchen.

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