Ingredients

Method

• 400 g morogo
• 1 T olive oil
• 3 chopped spring onions
• 1 clove garlic, chopped
• 2 tomatoes, peeled and chopped
• a handful, crushed roasted and salted peanuts
• 3 sprigs parsley, chopped
• 1/2 t crushed dried chilli
• 1/2 t sea salt
• 1/2 t sugar
• 4 butterfly-cut boneless chicken breast
For the rub, mix
• 1/2 t sea salt
• 1/2 t coarse black pepper
• 2 t olive oil

Method

Ingredients

Preheat the oven to 180°C.

Lightly grease a casserole dish.

In a saucepan over a low heat, wilt the morogo in the olive oil for 5 minutes, stirring continuously (add a little boiling water, if necessary).

Add the spring onion and garlic and stir until soft and fragrant.

Add the tomatoes, peanuts, parsley, chilli, salt and sugar and mix.

Place the chicken breasts on a chopping board and pound gently using a rolling pin or the smooth side of a meat mallet.

Spoon the morogo mixture onto the flattened breasts, then roll up and secure with toothpicks.

Pat the rub over the stuffed chicken breasts, then arrange in the casserole dish.

Bake uncovered for 25 to 30 minutes. Allow to cool for 5 minutes before slicing.

Cook's note: Food blogger Thuli Gogela writes a blog, Mzansi Style Cuisine and created this recipe for TASTE. She recommends serving this traditional dish with a salad or to bulk out with mashed potatoes or pap.