A stuffed chicken thigh recipe that can be prepared and kept frozen to use when required. It can be served whole as a main course or cut into halves and served as starters.
Ingredients:
8 chicken thighs, de-boned and skinned
16 bacon slices
Marinade
1-2 tsp garlic powder
1 tsp chilli flakes
1 tsp coarse pepper powder
drizzle of olive oil
Salt for seasoning
For the stuffing
1 carrot, cut into sticks
1 red pepper, cut into sticks
8 green beans, cut in halves
8 green chillies, slit in halves (omit if spice is not preferred)
4-5 tsp Philadelphia cheese
Method:
1. Remove the bone from the chicken thigh and flatten with a meat tenderizer. Make sure the meat is cover with cling film to keep the chopping board and tenderizer clean. If your serving as a starter cut thigh in half or else use full thigh for each roll.
2. Marinate the thighs with the marinade ingredients and leave for at least 2 hours.
3. Place cling film on a chopping board, layer a bacon slice and then place the thigh on top. Place one carrot, pepper, green bean, chilli and little cheese and roll the bacon along with the cling film into a tight parcel. Twist the cling film ends to tighten the roll. Freeze if using at a later date or if using same day keep refrigerated for at least an hour.
4. Heat oven at 200C. Turn heat to 180C , place the rolls in the oven and cook for 20-30 minutes.
5. If serving as a started cut into half at an angle or serve full along with salad.
Ingredients:
8 chicken thighs, de-boned and skinned
16 bacon slices
Marinade
1-2 tsp garlic powder
1 tsp chilli flakes
1 tsp coarse pepper powder
drizzle of olive oil
Salt for seasoning
For the stuffing
1 carrot, cut into sticks
1 red pepper, cut into sticks
8 green beans, cut in halves
8 green chillies, slit in halves (omit if spice is not preferred)
4-5 tsp Philadelphia cheese
Method:
1. Remove the bone from the chicken thigh and flatten with a meat tenderizer. Make sure the meat is cover with cling film to keep the chopping board and tenderizer clean. If your serving as a starter cut thigh in half or else use full thigh for each roll.
2. Marinate the thighs with the marinade ingredients and leave for at least 2 hours.
3. Place cling film on a chopping board, layer a bacon slice and then place the thigh on top. Place one carrot, pepper, green bean, chilli and little cheese and roll the bacon along with the cling film into a tight parcel. Twist the cling film ends to tighten the roll. Freeze if using at a later date or if using same day keep refrigerated for at least an hour.
4. Heat oven at 200C. Turn heat to 180C , place the rolls in the oven and cook for 20-30 minutes.
5. If serving as a started cut into half at an angle or serve full along with salad.
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