Keshi Yena

Ingredients

• • 1 whole Edam cheese (2 lbs), wax removed
• • 2 lbs chicken breast, diced
• • 1 large onion, diced
• • 2 bell peppers, diced
• • 3 tomatoes, diced
• • 3 cloves garlic, minced
• • ¼ cup raisins
• • ¼ cup pimento-stuffed olives, sliced
• • 2 tbsp capers
• • 2 tbsp tomato paste
• • 1 tbsp Worcestershire sauce
• • 1 tsp cumin
• • 1 tsp paprika
• • ½ tsp cayenne pepper
• • 2 eggs, beaten
• • ¼ cup breadcrumbs
• • 2 tbsp vegetable oil
• • Salt and pepper to taste

Instructions

1. Soak Edam cheese in cold water for 1 hour to soften slightly.
2. Cut top off cheese, scoop out inside leaving ½-inch shell. Set aside.
3. Heat oil in large skillet over medium-high heat.
4. Sauté chicken until browned, about 5 minutes. Remove.
5. Cook onion, bell peppers, and garlic until softened.
6. Add tomatoes, tomato paste, and spices. Cook 5 minutes.
7. Return chicken to pan, add raisins, olives, capers, and Worcestershire.
8. Simmer 10 minutes. Remove from heat, cool slightly.
9. Stir in beaten eggs and breadcrumbs.
10. Preheat oven to 350°F (175°C).
11. Stuff filling into cheese shell, replace top.
12. Wrap cheese in parchment paper, then foil.
13. Place in baking dish, bake 45 minutes until cheese is melted.
14. Let rest 10 minutes, unwrap carefully, slice into wedges.