Stuffed Peruvian Chicken Thighs with Spinach and Nuts

Name: Stuffed Peruvian Chicken Thighs with Spinach and Nuts
Yield: 26
Ingredients: For the filling; 1 large bunch of fresh spinach (500g); 3 tablespoons olive oil; 5 tablespoons water; 1 small onion (60g), finely chopped; 1 medium tomato (120g), ripe, seeds removed, cut into cubes; 4 chopped nuts; 1 teaspoon salt or to taste; 1 pinch of black pepper; 1 teaspoon dried oregano; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh cilantro; 1 large egg; 1/3 cup grated Parmesan cheese (40g); 3 chicken thighs (1.3kg); For the sauce; 1 tablespoon olive oil; 1 small onion (50g), finely chopped; 3 medium tomatoes (300g), seeds removed, cut into cubes; 3 tablespoons basil; 1/2 teaspoon salt; 1 pinch of black pepper

1
For the filling
2
1 large bunch of fresh spinach (500g)
3
3 tablespoons olive oil
4
5 tablespoons water
5
1 small onion (60g), finely chopped
6
1 medium tomato (120g), ripe, seeds removed, cut into cubes
7
4 chopped nuts
8
1 teaspoon salt or to taste
9
1 pinch of black pepper
10
1 teaspoon dried oregano
11
1 tablespoon chopped fresh parsley
12
1 tablespoon chopped fresh cilantro
13
1 large egg
14
1/3 cup grated Parmesan cheese (40g)
15
3 chicken thighs (1.3kg)
16
For the sauce
17
1 tablespoon olive oil
18
1 small onion (50g), finely chopped
19
3 medium tomatoes (300g), seeds removed, cut into cubes
20
3 tablespoons basil
21
1/2 teaspoon salt
22
1 pinch of black pepper

Ingredients

1
For the filling
2
1 large bunch of fresh spinach (500g)
3
3 tablespoons olive oil
4
5 tablespoons water
5
1 small onion (60g), finely chopped
6
1 medium tomato (120g), ripe, seeds removed, cut into cubes
7
4 chopped nuts
8
1 teaspoon salt or to taste
9
1 pinch of black pepper
10
1 teaspoon dried oregano
11
1 tablespoon chopped fresh parsley
12
1 tablespoon chopped fresh cilantro
13
1 large egg
14
1/3 cup grated Parmesan cheese (40g)
15
3 chicken thighs (1.3kg)
16
For the sauce
17
1 tablespoon olive oil
18
1 small onion (50g), finely chopped
19
3 medium tomatoes (300g), seeds removed, cut into cubes
20
3 tablespoons basil
21
1/2 teaspoon salt
22
1 pinch of black pepper

Directions

1
Prepare the filling: in a medium saucepan, covered, cook the spinach leaves over high heat until they're soft
2
Remove from heat, chop and reserve
3
In another saucepan with olive oil and water, cook the onion over low heat until it's soft
4
Cover and cook until it's tender
5
Add the cooked spinach, increase heat to medium, and cook for 10 minutes
6
Add the tomato and cook for another 10 minutes
7
Add the nuts, salt, black pepper, oregano, parsley, and cilantro
8
Mix well and let it rest
9
Remove from heat and blend with the egg and Parmesan cheese in a blender. Reserve
10
Preheat oven to 200°C (hot)
11
Cut each chicken thigh lengthwise with a sharp knife
12
Remove bones and cartilage
13
Spread one-quarter of the filling down the center of each chicken thigh and close by tying with kitchen 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 oven and let it rest
16
Tear off the twine, cut the chicken into slices 1.5 cm thick, and arrange on a platter
17
Prepare the sauce: in a small saucepan, cook the onion in olive oil over low heat until it's soft
18
Add the tomato, mix well, cover, and let it simmer for 8 minutes or until it starts to break down
19
Add the basil, salt, and black pepper
20
Mix well
21
Distribute the sauce over the chicken slices and serve
22
Calorie count: 82 per slice