fragrant stuffed chicken thigh skewers
Ingredients
Ingredients
Ingredients
Makes 6 thighs
- 6 chicken thighs (skinless and boneless)
Key stuffing seasonings:
- 10 mild green finger chillies (seeds removed)
- 1.5 garlic bulbs (peeled)
- 4 spring onions
- 2 inch long piece of ginger (peeled)
Other ingredients:
- 2 tbsp sesame oil
- Juice of 1/4 lime
- 1 green bell pepper cut into thin strips
- 1-2 tbsp bouillon powder (I use Jumbo)
Method
Ingredients
Ingredients
- Using a knife or food processor, chop all of the 'key stuffing seasonings'.
- Add the sesame oil and lime juice.
- Using a pestle and mortar and/or food processor, blend into a thick paste.
- Lay out the chicken thighs, skin side facing down, and use your palm, rolling pin or meat hammer to flatten them.
- Sprinkle a pinch of bouillon powder on both
- Using a knife or food processor, chop all of the 'key stuffing seasonings'.
- Add the sesame oil and lime juice.
- Using a pestle and mortar and/or food processor, blend into a thick paste.
- Lay out the chicken thighs, skin side facing down, and use your palm, rolling pin or meat hammer to flatten them.
- Sprinkle a pinch of bouillon powder on both sides of each chicken things, using your hands to spread out the seasoning evenly.
- Spread around 1-2 tbsp of the stuffing paste across half the surface of a chicken thigh.
- Press 2-3 strips of green bell pepper on top.
- Carefully roll up the thigh, using pressure to pack tightly, and secure with 2-3 skewers.
- Repeat for each thigh.
- Lay out the pieces evenly across an oven tray.
- Pour just about enough water to cover the floor of the tray (make sure not to submerge the chicken).
- Place a sheet of foil over the tray.
- Bake at 180 degrees (fan) for around 40 minutes, or until juices run clear and the chicken is fully cooked.
- Splash the oven juices over the thighs before serving for extra oomph.
Tips
Ingredients
Tips
- See reels on toyotastes (IG) for visual aids.
- Green chillies - you can taste very gentle heat but this recipe is not spicy. Feel free to adjust number of chillies to taste.
- Bell peppers - I've tried other colours, fine, but I find green tastes best for this as the very slight bitterness balances out the other flavours. The use of peppers al
- See reels on toyotastes (IG) for visual aids.
- Green chillies - you can taste very gentle heat but this recipe is not spicy. Feel free to adjust number of chillies to taste.
- Bell peppers - I've tried other colours, fine, but I find green tastes best for this as the very slight bitterness balances out the other flavours. The use of peppers also adds moisture.
- Bouillon powder - a little really is fine, there is a lot of seasoning from the stuffing
- Citrus - Lemon is fine if you don't have lime.
- Steps 11 and 12 of the method are key for keeping the chicken juicy!