If you are preparing the same type of dishes repetitively it just gets boring after a while; for you and for everyone else who you are sharing the food. It is good to make a change and try something new once in a while. This is something I came up with today, have a look.
As my blog name requires it is quick and tasty.
Generally stuffed chicken recipes go for chicken breasts, but I have never been fond of chicken breasts and always prefer thighs as they are more juicy. You just pound the chicken thighs with a meat tenderiser or just with the back of glass. Fill in the spinach stuffing and roll. Follow the pictures and recipe below.
I boil the potatoes and cook them half way before adding to the baking dish as otherwise they are not cooked enough by the time chicken is ready.
Impress everyone next time you have chicken thighs and some spinach in your fridge. If you have kids who do not favor vegetables this dish might be the solution.
Enjoy.
Rolled Chicken Thighs with Spinach Stuffing
Equipment
- Pressure cooker / optional
Ingredients
Chicken
- 6 boneless chicken thighs
- 6 potatoes
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon ground garlic
- 1 teaspoon thyme
- ½ teaspoon black pepper
Stuffing
- 200 grams spinach
- 1 red pepper
- 1 onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
Instructions
Stuffing
- First prepare the stuffing. Heat up a skillet slightly. Add two tablespoons of olive oil.
- Add chopped onions and sauté until translucent.
- Add chopped garlic and sauté for an additional 2 minutes.
- Add a tablespoon of tomato paste and sauté for an additional 2 minutes.
- Clean the seeds and the stalk of the pepper, chop to small pieces and add to the skillet. Cook all together until the peppers are soft.
- Finally add the rinsed spinach and salt to taste. Mix and cook until the spinach changes color and its water evaporates. Remove from heat and set aside.
Potatoes
- Choose similar sized potatoes. Boil with water to cover the bottom in a pressure cooker. If pressure cooker is not available cook with water covering the potatoes.
- Cook half way.
- Peel and cut to wedges.
Rolling and Cooking the Chicken
- Lay the chicken thigh on your working space with the outside facing down. Make chicken thigh flat pounding with a tool or with the back of a glass.
- Place a tablespoon of the stuffing in the middle and roll the chicken to cover the stuffing.
- Place the rolled chicken with the connection part facing the bottom on to the bakind dish.
- Repeat until all the chicken is finished.
- Also add the wedged potato slices to the baking dish. Sprinkle with all the spices listed under Chicken heading in Ingredients. Also drizzle 3 tablespoons of olive oil.
- Cook in a preheated oven at 200° Celsius for about 35 minutes.