Chorizo, Parmesan and Sundried Tomato Stuffed Chicken Thighs with Roasted Sweet Potato, Mediterranean Vegetables and Mozzarella

As its National Sausage Week I feel that it is only fair that I continue the trend and share with you another sausage based dish – this time using chorizo. Okay, so it’s not quite what us Brits would call a classic sausage but sausage it is all the same – plus I LOVE it, so it’s a regular feature in my recipes. Chicken and chorizo is a classic combination and this recipe brings them both together perfectly. I am not usually one for leg meat but with this dish I can made an exception. Stuffing the thighs results in all flavours and juices from your filling seeping out into the chicken and comsuming it with wonderful juiciness. The other great thing about this recipe (besides it being delicious), is that it only uses one pot – which means bare minimal effort and less washing up, and who doesn’t appreciate that!

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Serves 3

For the chicken stuffing

  • 50g chorizo – finely chopped
  • 1 red onion – finely sliced
  • 30g butter
  • 1 clove garlic – crushed
  • 1 tsp oregano
  • Salt and pepper
  • 5 sundried tomatoes – roughly chopped
  • Parmesan – finely grated to taste
  • Salt and pepper – to taste
  • 1 slice bread – lightly toasted and made into breadcrumbs
  • 1 small sweet potato – cooked (stab all over with a knife and whack in the microwave for a couple of minutes)

To assemble

  • 3 jumbo skin and boneless chicken thighs
  • 2 sweet potatoes – peeled and cut into chunks
  • 1 courgette – cut into chunks
  • 1 yellow pepper – cut into chunks
  • 1 tbsp olive oil
  • 1 mozzarella ball – torn
  • 1 beef tomato – sliced
  • Basil – torn

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Pre-heat the oven to 180’C

Heat a large frying pan to a high temperature and fry the chorizo. Once enough oil and seeped from the chorizo add the onion to the pan and fry off for 5 minutes

Stir in the garlic and fry off for another minute before stirring in the butter, potato oregano, sundried tomato and bread

Cook for a minute or 2 until well combined and then season with the parmesan and salt and pepper to taste

Set the stuffing aside until ready to stuff your chickens

Toss the veg and sweet potato in the olive oil and roast in the oven for 15 minutes

In the meantime spread out your chicken thighs and divide the filling between them. Give them a rub all over with some olive oil and a little salt

Roll up each thigh and seal with a couple of cocktail sticks.

After the veg had been cooking for 15 minutes give it a good stir and then place the chicken thighs on top of the veg and return to th4e oven for 35-40 minutes until cooked

For the last ten minutes of cooking, add the mozzarella and beef tomato on top of the dish and then finish off to melt in the oven

Plate up the chicken thighs, divide up the veg and and scatter over the mozzarella before devouring.

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14 thoughts on “Chorizo, Parmesan and Sundried Tomato Stuffed Chicken Thighs with Roasted Sweet Potato, Mediterranean Vegetables and Mozzarella

  1. Pingback: Friday letters (the train strike edition) | Confuzzledom

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