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Keshi yena
Keshi yena: Curaçao's Edam cheese stuffed with spiced chicken
Keshi yena, "stuffed cheese", is the most famous dish of Curaçao and Aruba, born when cooks on Dutch plantations reused the rinds of big Edam cheeses by filling them with leftover meat. Today it is a festive dish: a spiced chicken filling with tomato, onion, olives, capers, raisins and hot pepper, sealed in sliced Edam and baked until the cheese melts into a golden crust, eaten with white rice or funchi. The mistake to avoid is a wet filling, which makes the cheese case collapse; cook it down until thick. This home version is baked in ramekins lined with cheese slices. Chef's tip: oil the ramekins well and turn the cheese cups out onto plates for a dramatic presentation.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 1 ⅓ lb boneless chicken thighsskinned, in small pieces
- 1 tbsp lime juice
- 1 tsp salt
- 2 tbsp vegetable oilplus extra for the ramekins
- 1 onionfinely chopped
- 1 green pepperfinely chopped
- 2 cloves garliccrushed
- ½ scotch bonnet pepperfinely chopped
- 2 tbsp tomato purée
- 2 tomatoeschopped
- 2 ⅛ oz pimiento-stuffed green olivessliced
- 1 tbsp capers
- 1 ⅜ oz raisins
- ¼ tsp ground nutmeg
- ½ tsp black pepper
- 12 ½ oz Edam cheesethinly sliced
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What you'll need
Spices & pantry
Fresh ingredients (7)
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Method
0/6 doneStep 1: Toss 1 ⅓ lb boneless chicken thighs with 1 tbsp lime juice and 1 tsp salt.
Step 2: Heat 2 tbsp vegetable oil in a frying pan over a medium-high heat and brown the chicken for 6 minutes. Add 1 onion, 1 green pepper, 2 cloves garlic and ½ scotch bonnet pepper and cook 5 minutes until soft.
11 minStep 3: Stir in 2 tbsp tomato purée, 2 tomatoes, 2 ⅛ oz pimiento-stuffed green olives, 1 tbsp capers, 1 ⅜ oz raisins, ¼ tsp ground nutmeg and ½ tsp black pepper and simmer for 15 minutes, until thick and almost dry and the chicken is cooked through to 165°F.
15 minStep 4: Heat the oven to 350°F (325°F fan). Oil 6 ramekins and line them with 12 ½ oz Edam cheese, overlapping the slices up the sides and keeping some for the tops.
Step 5: Fill with the chicken mixture, press down and cover with the remaining cheese slices.
5 minStep 6: Bake for 20 minutes, until the cheese has melted, bubbled and turned golden. Rest 5 minutes, then run a knife around and turn out onto plates.
20 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 41 g
- Carbs
- 13 g
- Fat
- 33 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does keshi yena take?
- About 75 minutes in total: 25 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of boneless chicken thighs?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of lime juice?
- Lemon juice, same amount.
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