505- Chicken Spinach Filling – حشوة السبانخ والدجاج
250 grams (1/2 pound) chicken breast, cubed
100 grams (1/2 cup) spinach, chopped
1 medium onion, chopped
1 tablespoon butter
2 tablespoons cream cheese
A handful of grated cheese
1 tablespoon heavy cream
Salt and pepper, to taste
1 teaspoon grated nutmeg
1 tablespoon capers 1/2 preserved lemon, finely chopped
1 large cornichon, chopped
1- On medium heat, melt 1/2 tablespoons of butter in a large frying pan. Add the spinach and cook for 10 minutes or until the spinach is completely wilted and has turned bright green. Place in a bowl and set aside.
2- In the same pan where you cooked the spinach, melt the rest of the butter and add the chopped onion. Cook for a few minutes until the onion softens.
3- Add the chicken cubes, salt, and pepper. Mix and cook for 15 minutes until the chicken is almost done.
4- Add the cooked spinach, preserved lemon, capers, cornichon, and grated nutmeg to the chicken. Mix and cook for another 2 minutes.
5- Now add the cream cheese, grated cheese, and heavy cream. Mix and cook for another 5 minutes until the cheese melts.
6- Place the chicken filling in a bowl. You can use this chicken filling, still hot, to fill batbout or let it completely cool down before using it as a filling with warka or phyllo dough.