Stuffed Peruvian Thighs with Spinach and Nuts

Prepare the filling: in a medium saucepan, covered, cook the spinach at high heat until it becomes tender

Remove from the heat, chop and reserve

In a separate saucepan with olive oil and water, sauté the onion over low heat until it becomes soft

Cover and cook until the onion is tender

Add the cooked spinach, increase the heat to medium, and cook for 10 minutes

Add the tomato and cook for an additional 10 minutes

Add the nuts, salt, black pepper, oregano, parsley, and cilantro

Mix well and let it cool

Remove from the heat and blend in a blender with the egg and Parmesan cheese. Reserve

Preheat the oven to 200°C (hot)

Cut each thigh along its length with a large sharp knife

Remove the bones and cartilages

Spread one portion of the filling down the center of each thigh and close by tying with kitchen twine

Place the thighs in a baking dish and bake in the preheated oven for 50 minutes or until golden brown

Remove from the oven and let it cool

Unwrap, cut the thighs into slices 1.5cm thick, and arrange on a platter

For the sauce: in a small saucepan, sauté the onion over low heat in olive oil until it becomes soft

Add the tomato, mix, cover, and cook for 8 minutes or until it begins to break down

Add the marjoram, salt, and black pepper

Mix well

Distribute the sauce over the slices of Peruvian thigh and serve

82 calories per slice