Stuffed Chicken Thighs

Name: Stuffed Chicken Thighs
Yield: 26
Ingredients: For the filling; 1 bunch of fresh spinach (approximately 500g); 3 tablespoons of olive oil; 5 tablespoons of water; 1 small onion, chopped (60g); 1 medium tomato, ripe, seeded, and cubed (120g); 4 chopped walnuts; 1 teaspoon of salt or to taste; 1/2 teaspoon of black pepper; 1/2 teaspoon of oregano; 1/2 cup of chopped green onion; 1/2 cup of chopped parsley; 1 large egg; 1/3 cup of grated Parmesan cheese (40g); 3 chicken thighs (1.3kg); For the sauce; 1 medium onion, chopped (100g); 1/4 cup of olive oil (60ml); 3 small tomatoes, seeded and cubed (300g); 3 tablespoons of mint; 1/2 teaspoon of salt or to taste; 1/2 teaspoon of black pepper

1
For the filling
2
1 bunch of fresh spinach (approximately 500g)
3
3 tablespoons of olive oil
4
5 tablespoons of water
5
1 small onion, chopped (60g)
6
1 medium tomato, ripe, seeded, and cubed (120g)
7
4 chopped walnuts
8
1 teaspoon of salt or to taste
9
1/2 teaspoon of black pepper
10
1/2 teaspoon of oregano
11
1/2 cup of chopped green onion
12
1/2 cup of chopped parsley
13
1 large egg
14
1/3 cup of grated Parmesan cheese (40g)
15
3 chicken thighs (1.3kg)
16
For the sauce
17
1 medium onion, chopped (100g)
18
1/4 cup of olive oil (60ml)
19
3 small tomatoes, seeded and cubed (300g)
20
3 tablespoons of mint
21
1/2 teaspoon of salt or to taste
22
1/2 teaspoon of black pepper

Ingredients

1
For the filling
2
1 bunch of fresh spinach (approximately 500g)
3
3 tablespoons of olive oil
4
5 tablespoons of water
5
1 small onion, chopped (60g)
6
1 medium tomato, ripe, seeded, and cubed (120g)
7
4 chopped walnuts
8
1 teaspoon of salt or to taste
9
1/2 teaspoon of black pepper
10
1/2 teaspoon of oregano
11
1/2 cup of chopped green onion
12
1/2 cup of chopped parsley
13
1 large egg
14
1/3 cup of grated Parmesan cheese (40g)
15
3 chicken thighs (1.3kg)
16
For the sauce
17
1 medium onion, chopped (100g)
18
1/4 cup of olive oil (60ml)
19
3 small tomatoes, seeded and cubed (300g)
20
3 tablespoons of mint
21
1/2 teaspoon of salt or to taste
22
1/2 teaspoon of black pepper

Directions

1
Prepare the filling: in a medium saucepan, cook the washed spinach leaves over high heat until wilted
2
Remove from heat, chop, and reserve
3
In a pan with olive oil and water, cook the chopped onion over low heat until translucent
4
Cover and cook for another 10 minutes
5
Add the cooked spinach, increase heat to medium-high, and cook for 10 more minutes
6
Add the cubed tomato and cook for an additional 10 minutes
7
Add the chopped walnuts and season with salt, black pepper, oregano, green onion, and parsley
8
Mix well and let cool
9
Remove from heat and blend in a blender with the egg and Parmesan cheese. Reserve
10
Preheat the oven to 200°C (hot)
11
With a large sharp knife, cut each chicken thigh lengthwise
12
Remove bones and cartilage
13
Spread a portion of the filling in the center of each chicken thigh and close by tying with twine
14
Place the chicken thighs in a baking dish and bake in the preheated oven for 50 minutes or until golden brown
15
Remove from the oven and let cool
16
Remove the twine, cut the chicken into slices 1.5cm thick, and arrange on a platter
17
Prepare the sauce: in a small saucepan, cook the chopped onion over low heat in olive oil until caramelized
18
Add the cubed tomato, mix, cover, and cook for 8 minutes or until it starts to break down
19
Add the mint, salt, and black pepper, and mix well
20
Distribute the sauce over the chicken slices and serve
21
82 calories per slice