Sticky Glaze Chicken Thighs with Asian Stuffing Recipe - (4.3/5)

Ingredients

• For The Stuffing:
• 4 boneless chicken thighs, about 100–120g (3 1/2–4 1/4oz) each
• 100 ml (1/2 cup) teriyaki sauce
• 3 tbsp rapeseed (canola) oil
• 400 ml (1 3/4 cups) warm chicken stock
• 1 tbsp rice vinegar
• 30 g (2 tbsp) butter
• 70 g (1 1/2 cups) fresh breadcrumbs
• 2 egg yolks
• 3 tbsp Parmesan cheese, finely grated
• 4 tsp olive oil
• 2 tbsp chopped fresh coriander (cilantro)
• 4 garlic cloves, chopped 1cm (1/2 inch) fresh root ginger, peeled and grated
• 1 –2 red chillies, deseeded and chopped
• Salt and black pepper
• 1 tsp cayenne pepper