Embark on a culinary adventure with Moi Moi Stuffed Chicken, a creative fusion that marries the rich flavors of traditional Nigerian Moi Moi with succulent chicken. This dish offers a unique taste experience, where the smooth, bean-based Moi Moi complements the tender chicken, creating a symphony of flavors.
Preparation and Cooking Times
- Preparation Time: 45 minutes (including Moi Moi preparation)
- Cooking Time: 1 hour 15 minutes
- Total Time: 2 hours
Servings and Serving Size
- Servings: 4
- Serving Size: 1 chicken breast with stuffing per person
Nutritional Profile (per serving)
- Calories: 520 kcal
- Protein: 40 g
- Carbohydrates: 30 g
- Fat: 25 g
- Saturated Fat: 6 g
- Cholesterol: 120 mg
- Sodium: 500 mg
- Fiber: 5 g
Ingredients
- Chicken breasts, boneless and skinless: 4 (about 800 g or 1.8 lbs)
- For Moi Moi:
- Black-eyed peas, peeled and blended: 200 g (7 oz)
- Onion, chopped: 1 medium
- Red bell pepper, blended: 1
- Scotch bonnet pepper, blended: 1 (optional)
- Vegetable oil: 2 tbsp (30 ml or 1 oz)
- Crayfish powder: 1 tsp
- Bouillon cube: 1
- Salt and pepper: To taste
- Olive oil: For cooking
Method of Preparation
- Prepare Moi Moi Mixture: Blend black-eyed peas with onion, bell pepper, scotch bonnet (if using), vegetable oil, crayfish powder, bouillon cube, salt, and pepper to form a smooth paste.
- Cook Moi Moi: Pour mixture into molds or ramekins and steam for 30 minutes until set.
- Stuff the Chicken: Slice a pocket into each chicken breast. Stuff with cooked Moi Moi. Secure with toothpicks.
- Cook the Chicken: Preheat the oven to 180°C (350°F). In a pan, sear the stuffed chicken breasts on both sides. Transfer to the oven and bake for 35-40 minutes.
- Serve: Let the chicken rest for a few minutes, then serve.
Tips for Culinary Success
- Moi Moi Consistency: Ensure the mixture is not too runny for effective stuffing.
- Secure the Stuffing: Use toothpicks to keep the stuffing inside while cooking.
- Rest Before Serving: Allowing the chicken to rest ensures the juices redistribute.
Frequently Asked Questions (FAQs)
Can I make Moi Moi in advance?
Yes, it can be made a day ahead and refrigerated.
What if I don’t have crayfish powder?
Substitute with shrimp powder or omit it.
How do I know when the chicken is done?
The internal temperature should reach 165°F (75°C).