Mediterranean Stuffed Boneless Chicken Thighs
photo by ChefLee
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 6-9 boneless skinless chicken thighs
- 4-5 black olives, minced not sliced
- 4-5 mushrooms, minced not sliced
- 29.57 ml pine nuts (optional)
- 59.14 ml feta cheese (preferably damp packed in water)
- 29.57 ml approx olive oil or 29.57 ml sesame oil
- 14.79 ml curry powder
- 29.58 ml oregano
- 1 / tbsp black pepper
- 4.92 ml cayenne pepper (optional)
- 1 garlic clove (minced)
- 236.59 ml Baby Spinach (minced)
directions
- Put oil, curry, oregano, pepper, cayenne pepper, and minced garlic into a small mixing bowl and stir with a fork.
- Pour oil and spice mixture into glass or ceramic baking dish and coat the whole bottom of pan with oil/spice mixture.
- Wash the chicken thighs under cold water and roll them out flat.
- Drag both sides of each thigh through the oil/spice mixture in baking dish and lay them flat and orderly in baking dish.
- Lightly brown the pine nuts in a non-stick frying pan for 1 minute, then mince.
- Put minced pine nuts, minced spinach, crumbled feta cheese, minced black olives, minced mushrooms into a bowl and toss them together. This is your stuffing.
- Place generous amount of stuffing on each flattened thigh.
- Roll the thighs around the stuffing to enclose it.
- Preheat oven to 375 (oven temperatures vary) and bake for 30 -40 minutes or until chicken is white throughout when sliced.
- Serve with rice and a vegetable or salad.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is good and spicy!!! I love the stuffing!! I used fresh crimini mushrooms and thyme instead of oregano. Also, used arugula instead of spinach because I had all those things around the house already. Used maharajah curry powder and it was spicy mixed with all that pepper but really good!!! I used butcher's twine to secure my chicken bundles and I baked them for 55 minutes until my meat thermometer read 180 degrees F. Really great recipe, thanks for posting!!
-
This recipe deserves zero stars. Way too much pepper - there must be a typo - 1tbsp??? Horrible. In fact the whole thing is horrible. The texture is gritty and unpleasant. The "stuffing" is flavorless and does not stay in place. Even with toothpicks it fell out all into the baking dish. What a waste of time and ingredients.
Tweaks
-
This is good and spicy!!! I love the stuffing!! I used fresh crimini mushrooms and thyme instead of oregano. Also, used arugula instead of spinach because I had all those things around the house already. Used maharajah curry powder and it was spicy mixed with all that pepper but really good!!! I used butcher's twine to secure my chicken bundles and I baked them for 55 minutes until my meat thermometer read 180 degrees F. Really great recipe, thanks for posting!!
RECIPE SUBMITTED BY
My Current Project: Best-Wine-Clubs-Guide.com art director/designer
About Me: I work for Best-Wine-Clubs-Guide.com as the "computer nerd."
My boss is a man with big ideas and big passions. And even though I'm not a computer "expert" by any stretch, he hired me anyway after a talk on an airport shuttle bus.
He said he could tell I had the kind of energy he wanted for his new site. Who new?
My job is basically to try to harness his ideas (which is like trying to tame a wild horse sometimes) and organize them, and translate them for new content for the website.
It's important to make sure his passion and energy come through.
I was raised in Canada and have traveled a fair bit and became interested in computers when I got my first Mac as a teenager. I just try to do things I love and try not to waste time.
As my boss says... Don't "waste" time... and always be ready for Life's simple treasures."
I'm just starting to try my hand at cooking decent food.