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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!