Chicken Thighs with Green Capsicum Stuffing


Chicken Thighs with Green Capsicum Stuffing
Servings: 6


1 green capsicum, deseed and roughly chopped
1/2 cup roughly chopped flat-leaf parsley
2 slices bread, ground into breadcrumbs
zest of 1/2 lemon
3 tablespoons olive oil
salt and pepper

light cooking oil for greasing roasting dish
6 chicken thighs, skinned, boned and flattened
1/4 cup olive oil
12 toothpicks.

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100019


The green capsicum in this stuffing provides a fantastic flavour, which makes a great change from the sweeter red capsicums that seem to be dominating the culinary world lately.


Preheat oven to 200C.

To make the stuffing, put the capsicum, parsley, bread and lemon zest in a food processor and pulse until finely chopped.  With the motor running, drizzle in olive oil until the mixture begins to form a ball - it will start to clump together.  Season to taste.

Lightly grease a shallow roasting dish with light cooking oil.

Put each chicken thigh on a board and place 1-2 tablespoons of stuffing in the middle of each and roll the thigh to enclose the stuffing.  Secure with 2 toothpicks to hold stuffing firmly in place.

Place the thighs, toothpick-side down in prepared roasting dish.  Drizzle 1/4 cup olive oil over the thighs and cook for 30 minutes until golden brown and cooked through.

Serve either whole or cut on the diagonal with green salad and/or risotto.


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