Since I’ve been sick with some kinda bug for about 2 weeks now, and Hubby had a long day out (playing with the bagpipe band in the half-time show at the BC Lions game!), I thought I would make some supper tonight. I’ve been on a bit of a chicken kick lately, so took out some chicken thighs. The stuffing is basically what I had in my fridge to use up. Served it with some yu choy sauteed in brown butter (is there anything better than browned butter?). Hubby told me it was a keeper recipe and it was pretty darn tasty. For the rub, I just used my all purpose rub (generously!)
Stuffed Chicken Thighs
Ingredients
The Stuffing
- 1 giant handful of baby spinach
- 1 cup grated emental swiss cheese
- 1/2 cup toasted pine nuts
- 1 teaspoon onion powder
- 1 teaspoon cumin powder
- 1 teaspoon salt or to taste
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 tablespoon dried oregano
- 2 tablespoons white balsamic vinegar
The rest
- Good all purpose rub
- 6 deboned deskinned chicken thighs
- 1/2 cup grated swiss cheese
- Slivered dried garlic pieces
- Toothpicks
- 1/2 cup chicken stock
Instructions
- Put all the ingredients for the stuffing in a food processor and whiz until a chunky paste.
- Coat both sides of the chicken with the rub
- On the inside of the chicken piece, place a scoop of the stuffing. Press down into a layer.
- I find chicken thighs a bit too small to roll, so pinch two ends together and toothpick close.
- Heat a couple tablespoons of olive or avocado oil in an oven safe pan.
- Once heated, gently place the chicken in and brown. Gently flip over and brown the other side.
- Sprinkle with the grated swiss cheese and the dried garlic.
- Pour in the stock.
- Cover with a lid or tinfoil and bake at 350°F for 15 minutes. Remove the tinfoil and bake another 30 minutes.
- Once cooked, remove from the pan, add about 1/4 cup of cream and whisk to mix. Simmer for a few minutes to thicken.
- Pour over the chicken and serve!
STUFFED CHICKEN THIGHS