Shrimp and Crab Chicken Roulade

Shrimp and Crab Chicken Roulade:

• 1.  Chop the shrimp and crab meat, combine and season with MAGGI® Season Up Fish, lime zest, ½ parsley, and ½ cilantro. Set aside until ready for use.

• 2.  Debone the whole chicken as one, spread and ensure it is the same thickness throughout. Season with MAGGI® Season Up Chicken.

• 3.  Lay spinach leaves to completely cover meat side, place the crab and shrimp mixture in an even line across and roll into a long cylinder shape using foil and close foil tightly.

• 4.  Place on a lined baking tray and into an oven preheated to 440°F (230°C) until the internal temperature reaches 160°F (71°C).

• 5.  Remove the foil and bake for an additional 10 minutes to brown the roulade. Set aside.

Curry Sauce:

• 6.  Heat a sauté pan over medium heat, add vegetable oil and sauté onion, garlic, and ginger until fragrant.

• 7.  Add MAGGI® Curry Powder to the pot and sauté for 3 minutes before adding dissolved MAGGI® Soup it Up! Jamaican Cock Soup Mix with Pumpkin to create sauce, finish with MAGGI® Liquid Coconut Milk reduce to half. Blend using an immersion blender.

Herb Sauce:

• 8.  In another pot, blanch remaining spinach and fresh herbs in vegetable stock, cool slightly and blend until smooth. Carefully transfer to a squeeze bottle until time to plate.

• 9.  Serve hot with sides of choice.