Chicken roulade with prunes, ginger and lingonberry sauce recipe

Details

• Cuisine: Polish
• Recipe Type: Main
• Difficulty: Medium
• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Serves: 4

Step-by-step

1. Cut the prunes into small pieces and put into a bowl.
2. Add finely chopped lemon balm, grated ginger and a small amount of boiling water, so that the prunes get softer and the mass gets sticky. Let the mixture cool down for 15 minutes.
3. Remove the fat from the chicken legs and cut it into small pieces, then whiz up in a food processor or meat grinder. Add salt to taste, a pinch of lemon pepper and the zest of 1 lemon. At the end add the egg and combine with the meat until thoroughly mixed.
4. Lightly moisten the aluminium foil with a few drops of water and place the meat on it. Smear the meat mixture evenly into a rectangle to a thickness of approx. 1 cm, and then spread the California prune mixture on top, maintaining distance from the meat edge of approx. 1.5 cm. Roll the rectangular mixture up into a sausage-shaped roll and twist the aluminium foil ends together like a sweet wrapper.
5. Pre-heat the oven to 160°C for approx.40 minutes. After this time, open the roll from the top, sprinkle with sesame seeds and finish baking for approx. 10 minutes leaving the roll uncovered, so that it gets a little bit brown but not dry.
6. In the meantime prepare the lingonberry sauce. Peel the apple and chop it finely. Heat the butter in a saucepan and add the apple, frying gently. Crush cloves and allspice in a mortar and add these to the apples together with honey.
7. Cook stirring constantly until the mixture is soft. Still stirring constantly, add the lingonberry and mash some of the berries up with a spoon. Add the 60ml water and cook approx. 5 minutes.
8. Serve the roulade hot, cut into slices, drizzled with the lingonberry sauce.