Olive stuffed chicken thighs



4 Chicken Thighs, excess fat removed
8 sundried tomatoes, soaked in boiling water until soft
12 mission olives, pitted
2 clove of garlic, peeled and roughly chopped
5g parsley
5g rocket
30ml good olive oil
Salt and pepper
Parmesan cheese, grated


o Place tomatoes, olives, garlic and herbs in a blender and blitz, adding olive oil slowly until a chunky paste forms.
o Add salt and pepper to taste.
o Loosen the skin of the chicken thighs and stuff the paste underneath the skin. Place on a roasting tray. Drizzle with olive oil and season with salt and pepper.
o Roast in the oven (200ÂșC) for 35 min.
o Remove from oven and sprinkle parmesan cheese over the tops.
o Return to oven for 10 min, or until cheese is crispy.
o Serve with roasted rosemary potato wedges and mixed Mediterranean vegetables.

Leave a comment

(will not be published)
Remember Me
Subscribe to Updates