September 09, 2012 by

Thermomix Chicken Roulade with Quinoa

Thermomix chicken roulade recipe with quinoa

This is one version of a versatile one-pot Thermomix chicken recipe that I do quite often. The amounts given feed my family of 5 for lunch, with some leftovers (my children are still quite young and don’t eat that much). Still, there is plenty of room in the Varoma for another chicken roulade or additional vegetables if you want to extend this further.

It’s also one of my favorite ways to prepare quinoa because this method is quite foolproof — you just have to bear in mind that it requires about half an hour pre-soaking. In fact, when I forget to soak the quinoa in advance I switch to cous-cous, which only needs 12-15 minutes soaking plus 15 minutes steaming (believe me, I’ve had to reach for that substitution a number of times).

Thermomix Chicken Roulade with Quinoa

by:
Cuisine: Thermomix
Recipe type: Spanish

Ingredients
  • 200 g quinoa
  • water, to rinse and soak quinoa
  • 250 g onion, cut into pieces
  • 2 garlic cloves, peeled
  • 25 g olive oil
  • 2 chicken breast halves
  • 4 thin slices Serrano ham or prosciutto (must be big enough to cover the chicken breast)
  • 4 Tbsp onion jam
  • 40 g tomato sauce
  • 400 g dry white wine
  • 100 g chicken stock (or water + concentrate)
  • 10 g sugar, to taste
  • Salt & pepper, to taste

Instructions
  1. Rinse the quinoa well until the water runs clear. Put it in a bowl with water to cover and let it soak for 30-35 minutes. After soaking time, drain it and scatter it over the Varoma tray.
  2. Put the onions, garlic and olive oil inside the bowl and chop for 4 seconds/speed 5. Scrape down, add a pinch of salt and cook 14 minutes/Varoma/speed 1 leaving the measuring cap off.
  3. Butterfly your chicken breasts (or ask your butcher to do it) and pat them flat with a mallet (or, in my case, a frying pan). Season with salt and pepper and lay two Serrano ham slices over each. Then, spread the onion jam over the ham but covering only half the surface (this part will be the center of the roulade). Roll them tightly with the aid of plastic wrap. If your wrap isn’t wide enough, you might want to secure the ends with some kitchen twine. Place inside Varoma dish, set the Varoma tray with the quinoa on top, then put the lid on.
  4. After the onions are sautéed, add the tomato sauce, wine, stock, sugar and seasoning to the bowl. Close the lid and put the Varoma on top. Cook 26 minutes/Varoma/speed 4.
  5. Once the timer beeps, remove the Varoma dish and tray, put the MC (measuring cap) on the lid and blitz the contents for a few seconds on speed 8 if you want a smooth sauce.
  6. Let the roulades rest for a full 10 minutes before carving and serving. Also, drizzle the quinoa with a bit of olive oil and season with salt and pepper.

Notes
– I use speed 4 in the fourth step because that way you get more evaporation and the sauce turns out thicker (also the onions get chopped up almost completely and sometimes I leave the sauce with that consistency).
- Chicken thighs work great, too.
- I use tomato sauce (just puréed tomatoes cooked in olive oil with salt and a tiny bit of sugar) for almost anything , I guess it’s a Spanish thing but it’s probably an optional ingredient, or maybe it could be substituted by tomato concentrate.
- Remember… this is just “one version” of a dish that welcomes your creative personalizations. Besides using cous-cous, I sometimes fill the chicken breasts with other ingredients and/or season the quinoa with spices, change the sauce, add vegetables, or… how you will make it your own?

Varoma-Steamed Chicken Roulade with Quinoa
by Mara

Thermomix recipe

200 g quinoa
water, to rinse and soak quinoa
250 g onion, cut into pieces
2 garlic cloves, peeled
25 g olive oil
2 chicken breast halves
4 thin slices Serrano ham or prosciutto (must be big enough to cover the chicken breast)
4 Tbsp onion jam
40 g tomato sauce
400 g dry white wine
100 g chicken stock (or water + concentrate)
10 g sugar, to taste
Salt & pepper, to taste

Thermomix recipe Instructions

  • Rinse the quinoa well until the water runs clear. Put it in a bowl with water to cover and let it soak for 30-35 minutes. After soaking time, drain it and scatter it over the Varoma tray.
  • Put the onions, garlic and olive oil inside the bowl and chop for 4 seconds/speed 5.  Scrape down, add a pinch of salt and cook 14 minutes/Varoma/speed 1 leaving the measuring cap off.
  • Butterfly your chicken breasts (or ask your butcher to do it) and pat them flat with a mallet (or, in my case, a frying pan). Season with salt and pepper and lay two Serrano ham slices over each. Then, spread the onion jam over the ham but covering only half the surface (this part will be the center of the roulade). Roll them tightly with the aid of plastic wrap. If your wrap isn’t wide enough, you might want to secure the ends with some kitchen twine. Place inside Varoma dish, set the Varoma tray with the quinoa on top, then put the lid on.
  • After the onions are sautéed, add the tomato sauce, wine, stock, sugar and seasoning to the bowl. Close the lid and put the Varoma on top. Cook 26 minutes/Varoma/speed 4.
  • Once the timer beeps, remove the Varoma dish and tray, put the MC (measuring cap) on the lid and blitz the contents for a few seconds on speed 8 if you want a smooth sauce.
  • Let the roulades rest for a full 10 minutes before carving and serving. Also, drizzle the quinoa with a bit of olive oil and season with salt and pepper.
Varoma steamed chicken recipe for thermomixNotes:
- I use speed 4 in the fourth step because that way you get more evaporation and the sauce turns out thicker (also the onions get chopped up almost completely and sometimes I leave the sauce with that consistency).
- Chicken thighs work great, too.
- I use tomato sauce (just puréed tomatoes cooked in olive oil with salt and a tiny bit of sugar) for almost anything , I guess it’s a Spanish thing but it’s probably an optional ingredient, or maybe it could be substituted by tomato concentrate.
- Remember… this is just “one version” of a dish that welcomes your creative personalizations. Besides using cous-cous, I sometimes fill the chicken breasts with other ingredients and/or season the quinoa with spices, change the sauce, add vegetables, or…    how you will make it your own?

See 14 comments from people who cook with Thermomix:

  1. avatar
    sewit 10 September 2012 at 10:14 am (PERMALINK)

    Do you really leave the plastic wrap on while cooking?

    Author
  2. avatar
    KAYE 12 September 2012 at 12:08 am (PERMALINK)

    trying the chicken roulade tonight .

    Author
  3. avatar
    ThermomixBlogger Helene 15 September 2012 at 2:25 pm (PERMALINK)

    Good for your Kaye — how did it go?

    Author
  4. avatar
    Mara 17 September 2012 at 12:19 am (PERMALINK)

    Hello Sewit, I do leave the plastic for the whole cooking time. If you can’t find wrap that’s safe for hot cooking, you can also wrap them in a cheesecloth, which is the method my grandmother always used for poaching roulades and things like that (you know, torchon style). If not, you can try and seal the roulades with egg white. Just brush the end of the chicken breast generously with eggwhite and wrap the thing tightly with your clingfilm, then leave it for at least 4 hours (or overnight) and the protein from the egg will act as a glue. Or you could use kitchen twine.
    I hope it went well, Kaye, we did this the other day at home and filled them with wilted spinach, onion jam and a bit of grated gruyere. It was really yummy.

    Author
  5. avatar
    Mara 17 September 2012 at 12:21 am (PERMALINK)

    I’m sorry, I forgot to say that with the egg-glue method you remove the clingfilm before cooking, that’s the whole point of it.

    Author
  6. avatar
    ThermomixBlogger Helene 1 October 2012 at 9:21 pm (PERMALINK)

    Sewit and Mara: Just wanted to share how I made this recipe with great results a couple of weeks ago. (No time to post the photos yet, grrr!) but here’s what I did. I used baking/parchment paper. This is readily available in most stores. I cut two pieces just the right size for making the chicken rolls and ran the paper under the kitchen faucet for a couple of seconds to make it wet. Then squeezed out the water, so the paper is wet, but not sopping, more like damp. Then I spread the damp paper open and proceeded with flattening the chicken etc, on it, and rolling it up, and twisted up the ends of the paper and steamed them like that. Result was AMAZING. Soooo good!

    This is a little trick I learned from Madame Thermomix about using the Varoma that if you make parchment wet and squeeze it then put in the Varoma, the steam will actually pass through the wet parchment and into the food.

    Author
  7. avatar
    Chantal 30 December 2012 at 2:49 am (PERMALINK)

    Hello, thank you so much for this recipe tonight, while camping, I used your method for the chicken with a few variations – I put prosciutto on the outside and the stuffing with garlic lemon rind spinach sundries tomatoes and feta

    Author
  8. avatar
    ThermomixBlogger Helene 31 December 2012 at 8:33 pm (PERMALINK)

    Wow Chantal… you took time to send in a comment even while CAMPING (!!!) thanks so much for that xox Gotta warn you though, the chicken roulade can be addictive. So easy and SO tasty, it’s a fun recipe to get creative with. Thanks for sharing your version here ;-)

    Author
  9. avatar
    Marie 1 May 2013 at 12:32 pm (PERMALINK)

    Well…….. I took delivery of my thermomix on Sunday and so far have only had time to make focaccia, soups and sorbet. Tonight this was my 1st meal and was amazing- 3 perfectly clean plates. Thanks Mara, will be trying more of your recipes.:)
    Ps I’m in Ilkley in Yorkshire, England

    Author
  10. avatar
    ThermomixBlogger Helene 1 May 2013 at 7:45 pm (PERMALINK)

    Hi Marie – it’s always a pleasure to meet a new Thermomix fan. So glad you enjoyed Mara’s recipe. The enthusiasm you feel now is only going to GROW and your family and friends will be very happy about the Thermomix in your kitchen. Nice to meet you Marie, thanks for taking time to say ‘hi’!

    Author
  11. avatar
    Jacqueline 4 August 2013 at 3:28 am (PERMALINK)

    Hi Helene,

    Lovely recipe, both the chicken and the onion jam. I made it yesterday, and we thotroughly enjoyed it. So much so, that I translated the recipes and put them on my own (Dutch) blog. I hope you don’t mind. Of course I listed your blog as the source.
    http://www.thermomixrecepten.com/1/post/2013/08/kiprolletje-met-tomaten-uiensaus-thermomixrecept.html
    Kind regards from Holland

    Author
  12. avatar
    ThermomixBlogger Helene 5 August 2013 at 2:27 pm (PERMALINK)

    Wow, that’s cool — I believe this is the first time I’ve been translated into Dutch. Big thanks for the honour! So glad you enjoyed the recipes. You’re photos turned out so well too, bravo!

    Author

Spice up this blog!

Your comments add spice to make this blog more fun for all Thermomix fans.

Rate it!: