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

Rating: 5.0. From 1 vote.
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Difficulty
easy
Serves
3 people
Meal course
Dinner
Posted by
Posted on
1 .
For the stuffing
50 grams
chorizo - finely chopped
1 medium
Red onion - peeled and finely sliced
30 grams
Butter
1 whole
Garlic clove - peeled and finely chopped
1 tsp
Oregano
1 Twist
Salt and pepper
5 whole
Sundried tomatoes - finely chopped
1 tbsp
Parmesan cheese - finely grated
1 whole
Slice of bread - lightly toasted and whizzed into breadcrumbs
1 small
Sweet potato - cooked
2 .
To assemble
3 large
Skin on, boneless chicken thigh
2 small
Sweet potato - peeled and cut into chunks
1 whole
Courgette - cut into chunks
1 whole
Yellow pepper - deseeded and cut into squares
1 tbsp
Olive oil
1 large
Mozzarella ball - torn
1 large
Beef tomato - finely sliced
1 handful
Fresh basil - torn
Chorizo, Parmesan and Sundried Tomato Stuffed Chicken Thighs with Roasted Sweet Potato, Mediterranean Vegetables and Mozzarella
  1. Pre-heat the oven to 180’C
  2. 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
  3. Toss the veg and sweet potato in the olive oil and roast in the oven for 15 minutes
  4. 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
  5. Roll up each thigh and seal with a couple of cocktail sticks.
  6. 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
  7. Plate up the chicken thighs, divide up the veg and and scatter over the mozzarella before devouring.

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