Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers - Master recipes
Preheat oven to 350 degrees F (175 degrees C). Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside. Stuff each cherry pepper generously with Italian...
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Ingredients
- Bone-in chicken thighs with skin - 6 (4 ounce)
- Ground black pepper - 1 tablespoon
- Ground cumin - 2 teaspoons
- Salt - 1 teaspoon
- Cherry peppers in brine (such as Peppadew®) - 18
- Fresh Italian sausage - 6 ounces
- Olive oil - 2 tablespoons
- Onion, sliced - 1
- Salt - 1 pinch
- Garlic, crushed - 4 cloves
- Herbes de Provence - 1 tablespoon
- Crushed red pepper flakes - ½ teaspoon
- Sliced pepperoncini peppers, with liquid - 1 cup
- Chicken stock - 2 cups
- Artichoke hearts, drained and chopped - 1 (14 ounce) can
- Pitted kalamata olives - ½ cup
- Chopped fresh basil - 1 tablespoon
- Chopped fresh oregano - 1 tablespoon
- Chopped fresh marjoram - 1 tablespoon
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