Thursday, October 7, 2010

Organic Veggie Box Series - Part 3

Wow, the chicken in this recipe still amazes me - the flavour was insane! I guess I was just super lucky with the flavour combination and plus chicken thighs have way more flavour than chicken breasts!

Chicken Thighs Stuffed with Leeks and Cashew Nuts:
(Serves 2 - 4)


4 - 6 Deboned Chicken Thighs
1/4 Cup Finely Chopped Leeks
1/2 Cup Cashew Nuts
Basil Leaves
1/8 Tsp Dried Mint
Light Sesame Oil (I buy mine from Dischem)
Herbal Salt and Pepper
Tin Foil


Heat oven to 180 degrees Celsius
Fry leeks in sesame oil
Add to blender with cashew nuts
Drizzle sesame oil over, add a few torn basil leaves, herbal salt and pepper and dried mint
Whizz together until a paste has formed
Stuff deboned thighs with the mixture and top with a basil leaf
For each chicken thigh, drizzle a piece of tin foil with sesame oil and herbal salt
Lay thigh on top of tin foil and fold over onto itself to close in the stuffing
Wrap up the tin foil parcels
Bake in the oven for 10 - 15 minutes
I served mine with sweet potato mash (seasoned with cinnamon and herbal salt) and broccoli flavoured with a little almond essence - beautiful!

Apologies for the poor photo quality - I was very eager to eat this! :)

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