Presto Pesto and err…Poultry?
Lets go back – way back to the beginning of the Summer when I made a delicious filling – a sort of mushroom pesto to stuff some courgette flowers. I mentioned in that post that the filling might also work with some chicken or salmon. I kept some of the stuffing from that recipe safely in the freezer, and have now had a chance to put it to the test with some succulent chicken thighs. I slid the filling in between the chicken skin and the flesh on each thigh and then simply roasted them in the oven. You can see the mushroom pesto gurgling away under the surface of the skin – desperate to burst out and tantalise the taste buds.
Ingredients (serves 2)
Stuffed chicken thighs:
- 4 free-range chicken thighs (I get mine from my local farmers market – Brockley market)
- 2 tablespoons of the mushroom pate (This is about a 1/4 of the total recipe which is below)
- Extra virgin olive oil, tablespoon pine nuts, large handful of fresh basil leaves (about 40 leaves), 3 cloves of garlic, minced, tablespoon lemon juice, Salt and pepper
- Large handful of salad and rocket leaves, toasted pumpkin seeds, a few olives and dressed in lemon infused olive oil and lemon juice.
- Make up the pesto as per the instructions in the courgette flowers recipe.
- Pre-heat oven to 180 degrees C (fan).
- Take each thigh, and slide a sharp knife under the skin, making a little pouch in between the meat and the skin. Spoon in 1/2 tablespoon of pesto into each pouch.
- Place the thighs (skin side up) on a baking rack in the oven and cook for 35 minutes.
Serve with the salad as above. Great cold in a lunch box for the next day.0