Recipe Details
Title A- Chicken thighs with cranberries and feta
Author Ottolenghi
Portions 4
Created 16th February 2015 08:31 am
Weight (Per Portion)

One portion of this dish weighs approximately 223.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Chicken, thigh, raw,580 Gram
Cheese, Feta80 Gram
Cranberries, raw15 Gram
Onions, Spring or Scallions4 Bulb/Head
Coriander leaves, fresh3 Tablespoon
Parsley, raw3 Tablespoon
Garlic1 Clove
Nuts, pecan50 Gram
Pepper, black1 Pinch
Salt, sea0.5 Teaspoon
Bread, sourdough70 Gram
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 379
Protein 49.08%
Other Carbohydrate 5.61%
Sugar 1.75%
Fat Saturated 25.64%
Fat Unsaturated 35.03%
Fiber 5.39%
Sodium 26.76%
Salt 27.62%
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Recipe Method
1. Heat the oven to 200C/400F/Gas Mark 6. 2. Blitz the sourdough, (cut up into very rough chunks) in a food processor until you have small crumbs. 3. Place in a large bowl, add all the other stuffing ingredients and mix well. A crumbled cheese, cranberries - soaked in 3 tbsp boiling water, trimmed and thinly sliced spring onions, chopped coriander, parsley and garlic. Lightly toasted and roughly chopped pecans, salt (plus a little extra to season the chicken) and freshly ground pepper. Taste and adjust the seasoning to your liking. 4. Place the chicken thighs skin-side down on a baking sheet lined with nonstick paper.Its either be 8 small chicken thighs (or 4 large ones), boned but with the skin on. 5. Place one to two tablespoons of stuffing in the centre of each thigh, filling it up well, then roll up and secure with a cocktail stick. Turn the thighs over, so that the seam side faces down, and season with a little salt. Roast for 25 minutes, or until cooked though. 6. Leave to rest for five minutes, then serve hot or at room temperature.
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