Chicken wrapped in cheese served with a tomato and chickpea stew, prepared in Rita Lobo's air fryer.

Components

• One chicken fillet weighing approximately 90 grams
• 1/2 cup of spinach leaves (tea type)
• Two pieces of a cheese-based dish
• Two green olives without pits
• Half a tea cup of boiled and drained (preserved)
• Half a tea cup of tomato raisin
• H2O
• extra virgin olive oil
• A quarter teaspoon of freshly grated ginger
• 1 teaspoon of honey
• 1/4 cup of Moroccan couscous
• Zest of half a lemon
• Three sprigs of lemon thyme
• sodium chloride
• Add ground pepper gradually to suit your taste.
• Parsley leaf for seasoning and serving to taste
• Two toothpicks

Watch the recipe video

Setup phase

1. Separate the spinach leaves from the stems and rinse them under running water. Slice the olives into rounds.

1. Season both sides of the steak with a pinch of salt and pepper. Sprinkle the thyme over the steak and spread the olive grogs along the length of the chicken. Fold a slice of cheese in half twice to make it narrower and prevent it from spilling out of the roll. Place the cheese slice on the steak and roll it up beginning with the thinnest part of the chicken. Secure the sides of the roll with a toothpick to keep the cheese from leaking. Position the seam of the roll facing up and cover it with another slice of cheese folded in half. Close the book.
2. Open the Air Fryer drawer and remove the basket. Place the cooked chickpeas, 1/4 cup of water, 1 teaspoon of olive oil, ginger, and honey into the drawer without the basket. Add 1/4 teaspoon of salt and pepper to taste, then stir everything together using a silicone spatula.
3. Place the basket with the stew inside the drawer and close the Air Fryer drawer — the goal is to cook the stew while the chicken wrap bakes. Preheat the Electrolux Air Fryer by Rita Lobo to 180 °C and set it to bake for 15 minutes.
4. After the Air Fryer has warmed up, open the drawer and put the chicken wrap in the basket with the cheese facing upwards. At the same time, get the Moroccan couscous and spinach ready.
5. In a small bowl, combine the Moroccan couscous, water, half a teaspoon of olive oil, and a pinch of salt.
6. In a small pan, add just over half a cup of water, the spinach leaves, and a pinch of salt. Bring to a boil over high heat. Once boiling, turn off the heat and use tongs to move the partially cooked spinach to a small bowl, then drizzle with a bit of olive oil.
7. Measure 1/4 cup of boiling water and pour it over the couscous (keep the remaining water to add to the stew if needed). Stir with a spoon and cover with a plate to let it absorb moisture for 5 minutes.
8. When serving, take the chicken out of the Air Fryer and lift the basket from the drawer. Stir the spinach into the stew along with some of the reserved hot water, mixing with a silicone spatula — the stew will become rich and hearty thanks to the Air Fryer. To achieve a thinner consistency if preferred, gradually add more water.
9. Fluff the Moroccan couscous with a fork and incorporate the lemon zest. Serve the wrap alongside the stew, Moroccan couscous, and parsley leaves.

MEAT-FREE OPTION

This is how to make the same dish using zucchini.