How to Prepare Super Quick Homemade Spanish olive stuffed chicken thighs

How to Prepare Super Quick Homemade Spanish olive stuffed chicken thighs

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Spanish olive stuffed chicken thighs

Before you jump to Spanish olive stuffed chicken thighs recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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We hope you got insight from reading it, now let’s go back to spanish olive stuffed chicken thighs recipe. You can have spanish olive stuffed chicken thighs using 14 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Spanish olive stuffed chicken thighs:

  1. Use of bone in skin on chicken thighs deboned.
  2. Get of Stuffing—————.
  3. Prepare of pimento green olives chopped.
  4. You need of large garlic minced.
  5. Use of Large lemon zested, juice set aside.
  6. Provide of Paprika paste————.
  7. Use of smoked paprika.
  8. Use of evo and a splash of olive or caper juice if you like.
  9. Use of kosher salt.
  10. Provide of Veggies————.
  11. You need of Fennel quartered.
  12. You need of medium yellow onion quartered.
  13. Get of Red potatoes quartered.
  14. Prepare of capers drained.

Steps to make Spanish olive stuffed chicken thighs:

  1. Quarter the veggies and add to a foil lined pan. Add a cup evo and season to taste with salt, pepper, garlic powder, smoked paprika, juice of the lemon, capers and put a cooling rack on top.
  2. Add the stuffing ingredients to a bowl and mix well.
  3. Make the paprika paste.
  4. Debone the thighs and stuff an even amount of the stuffing under the skin of each thigh and loosely roll the meat and then the skin underneath the thigh, salt and pepper..
  5. Rub the paste all over the chicken and set back on the rack and refrigerate for 30 minutes.
  6. Heat a non stick pan and sear the bottom of the thighs to crisp the under skin and add back to the rack and then in to the 400 degree pre heated oven and cook for 55 minutes..
  7. Remove the rack with the thighs and add the veggies back into the oven and broil the veggies on high until slightly crisp, maybe 2 to 4 minutes (watch close).
  8. Slice the chicken thighs and place on top of the potatoes and veggies and spoon a little of the reserved sauce over the top and serve.

Method Bone the chicken thighs leaving the skin intact. In a bowl add the breadcrumbs,. Roll up each stuffed chicken thigh and secure with cocktail sticks. Place each stuffed chicken thigh into a roasting tin and dot all over with butter. Roast the stuffed chicken thighs in the oven.

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