Stuffed Chicken Thighs Recipe
In this week's We Cook Books recipe, we decided to explore the fantastic Arab gastronomy with a Stuffed Chicken Thighs Recipe from The Arabesque Table.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thecookingworld.com.
Cooking tools:
- Garlic press
- Kitchen scale
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Baking dish
- Spoon
- Paring knife
Ingredients
- 8 bone-in, skin-on chicken thighs
- 7 1/2 g (1 1/2 teaspoons) salt
- 15 g (1 tablespoon) olive oil
- 6 cloves garlic, crushed in a garlic press
- 3 fresh red chilies, finely diced
- 2 jalapeño peppers, finely diced
- 15 g (1/2 cup) packed fresh cilantro (coriander) leaves, finely chopped
- 25 g (1/4 cup) walnut pieces, finely chopped
- 3 tablespoons olive oil
- 15 g (1 tablespoon) fresh lemon juice
- 2 g (1/2 teaspoon) ground cumin
- 2 1/2 g (1/2 teaspoon) salt
- 1 g (1/4 teaspoon) freshly ground black pepper
- 450 g (1 lb) potatoes (3 small to medium), cut into wedges
- Salt
- Freshly ground black pepper
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