Recipe 17: Roast ‘make them feel at home’ chicken

By admin
16 September 2011

10-12 chicken thighs (with skin)

100 g STORK SPREAD, softened

50 g calamata olives, stoned and chopped

2 rounds feta cheese, finely

crumbled

60 ml (¼ c) sun-dried tomatoes in vinaigrette, drained and chopped

100 g almond flakes, toasted and finely chopped

60 ml (¼ c) chopped fresh parsley

freshly ground black pepper

sea salt and olive oil

Preheat the oven to 190 °C.

Clean the chicken thighs and pat dry. Carefully loosen the skin of each thigh from one side to form a pouch. Beat together the Stork Spread and the rest of the ingredients except the sea salt and olive oil. Spread a gen¬erous tablespoonful of the stuffing under the skin of each thigh and pull the skin back over the stuffing.

Arrange the chicken in an ovenproof dish, sprinkle with sea salt and drizzle with olive oil. Cover with foil and bake for 30 minutes. Remove the foil and bake for another  30-40 minutes until the skin is crisp and the meat is cooked. Drizzle with the pan juices.

Serve with couscous and steamed green vegetables such as asparagus, green beans or broccoli.

Serves 6.

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