Six O’Clock Fix: Fill Up On This Macedonian Stuffed Chicken

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As cold weather approaches and hearty meals become more welcome, a new book on “rustic and unpretentious” Macedonian cuisine is a winner. Toronto-born chef and caterer Katerina Nitsou explains her family’s Balkan culinary traditions so convincingly that you’ll immediately want to heat up the stove and craft one of over 100 Macedonian recipes: The Cookbook (Interlink / Thomas Allen, $ 45). After all, it’s the ideal season for your family-style platters of the Macedonian national dish (a type of bean stew), your stuffed peppers, or cabbage simmered in red wine.

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This recipe uses a Macedonian favorite combination: feta, ricotta, and leeks. Nitsou, a Cordon Bleu graduate whose training includes working in the Los Angeles Times test kitchen, writes clear recipes, and photographer Oliver Fitzgerald adds great close-ups of her colorful dishes.

I found that you can make the chicken ahead of time to the final stage of frying, then refrigerate it until ready to serve. Just be sure to bring the chicken to room temperature before frying it.

Chicken stuffed with leeks and cheese

For 4 persons

4 boneless, skin-on chicken breasts (about 2 lbs / 1 kg total)

2 large leeks (white and light green parts only)

2 tablespoons (30 ml) butter

1 1/2 teaspoons (7 ml) kosher or coarse salt

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1/2 tsp (2 ml) paprika

1 tsp (5 ml) minced fresh thyme

1/4 cup (60 ml / 60 g) ricotta cheese

1/4 cup (60ml / 40g) grated feta cheese

1 tsp (5 ml) vegetable oil

Preheat the oven to 400 degrees F (200 C). Line a baking sheet with parchment paper.

Cut the chicken breasts in half to create a pocket.

To make the filling, start by finely chopping the leeks. In a large, heavy skillet, melt 1 tablespoon (15 mL) of butter over medium heat and sauté the leeks with 1 teaspoon (5 mL) of salt, 1/4 teaspoon (1 mL) of paprika, and thyme, until leeks are tender, three to four minutes. Remove from the fire.

In a medium bowl, combine the ricotta and feta cheeses. When the leek mixture has cooled slightly, add the cheeses.

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Fill each chicken breast with the stuffing and use toothpicks or skewers to seal the openings. Season both sides of the chicken breasts with 1/2 teaspoon (2 ml) of salt and 1/4 teaspoon (1 ml) of paprika.

In the same skillet over high heat, melt the remaining tablespoon (15 ml) of butter with the vegetable oil. Brown the stuffed chicken breasts, skin side down, in the hot butter and oil mixture for three to four minutes, until golden brown. Turn and repeat on the other side.

Transfer the chicken breasts to a baking sheet, skin side up, and roast in the preheated oven for 10 to 12 minutes, until fully cooked. Remove the chopsticks or skewers and serve hot.

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