Name: Chicken thighs with green pepper and parsley stuffing
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 green pepper, roughly chopped; 1/2 cup Italian parsley, roughly chopped; 2 slices bread, for breadcrumbs; zest from half a lemon; 3-5 tbsp olive oil; salt and pepper to season; 4 chicken thighs, skinned and boned; toothpicks or twine; polenta to serve; steamed greens to serve

Chicken thighs with green pepper and parsley stuffing

Nici Wickes' stuffed chicken thigh recipe features green pepper in the stuffing which provides a fantastic change from the usual red peppers that have taken over – it’s more lively and fresh

Ingredients

1 green pepper, roughly chopped

1/2 cup Italian parsley, roughly chopped

2 slices bread, for breadcrumbs

zest from half a lemon

3-5 tbsp olive oil

salt and pepper to season

4 chicken thighs, skinned and boned

toothpicks or twine

polenta to serve

steamed greens to serve

Method

1.Preheat oven to 200°C.

2.In a food processor put the pepper, parsley, bread and lemon zest and pulse until chopped fine. With the motor running, drizzle in olive oil until the mixture begins to form a ball (starting to clump together). Season with salt and pepper.

3.Flatten each thigh using a meat tenderiser or rolling pin if you want to get them thinner.

4.Put about 1-2 tablespoons of stuffing in the middle of each and roll the thigh, bringing together and securing with 2 toothpicks (or twine) to assist with holding it in place.

5.Place the thighs, toothpick side down, in an oiled roasting dish. Drizzle more olive oil over the thighs and cook for 30-45 minutes until golden brown and cooked through.

6.Serve either whole or cut on the diagonal with polenta and steamed greens.