Roast chicken coxhina recipe | olivemagazine
Coxhina means little thigh in Brazil, after the meat they're filled with. They make a great street food-inspired snack
Ingredients
- ½ small onion finely chopped
- oil
- butter
- 2 ready-roasted chicken thighs skin and bone removed and finely chopped
- chopped to make 1 tbsp tarragon
- 2 tbsp soft cheese or mascarpone
- 250ml strong chicken stock warm
- 100ml milk
- 450g plain flour plus more for dusting
- 1 egg beaten
- 125g fine dried breadcrumbs
- for deep frying vegetable oil
- to serve hot sauce
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