INGREDIENTS
Stuffed Cucumber Boat
Servings - 2 - 4
INGREDIENTS
Cucumber - 2
Cheese spread - 200 grams
Coriander - 7 grams
Olive oil - 1 tablespoon
Ginger garlic paste - 1 teaspoon
Tomato puree - 100 milliliters
Chili flakes-1/2 teaspoon
Paprika - 1/2 teaspoon
Salt - 1/2 teaspoon
Water - 100 milliliters
Ground chicken - 150 grams
Soy sauce - 1 teaspoon
Mozzarella cheese - to taste
Basil leaves - to taste
PREPARATION
1. Take 2 cucumbers and cut them in half lengthwise. Using a spoon, scoop out and discard seeds.
2. In a mixing bowl, add 200 grams cheese spread, 7 grams coriander and mix well.
3. Heat 1 tablespoon olive oil in a pan over medium heat. Add 1 teaspoon ginger garlic paste, 100 milliliters of tomato puree, 1/2 teaspoon chili flakes, 1/2 teaspoon paprika, 1/2
teaspoon salt and stir.
4. Add 100 milliliters of water, 150 grams ground chicken, 1 teaspoon soy sauce and cook for 5 - 7 minutes until browned and crumbly.
5. Lightly stuff both halves of the cucumber with cheese and chicken mixture.
6. Sprinkle mozzarella cheese and basil leaves on each slice.
7. Preheat the oven to 350°F/180°C. Bake for 15 minutes or until cheese is browned and bubbling.
8. Serve hot and enjoy.