As Healthy As Can Be!

Stuffed Chicken Thighs Recipe

Looking for a different way to present the roast chicken? Stuff it with some mushrooms, herbs and spices! No boning or special skills required.

Stuffed-chicken-thighs-recipe-2-SunCakeMomGiven that how well-equipped chickens are for survival, it’s a miracle that they survived two global disasters. Well, actually these chickens weren’t the same ones that were there when a meteorite hit the Earth and the following winter wiped out most of the vegetation of our planet inducing famine and dead among the dinos.

That global event however contributed to the spread of small bodied low energy intake animals like mammals. Also it favored those animals that were able to get their food not just by munching them from treetops and bushed in volume but picking it up from smaller batches.

Beaks evolved and spread. More precisely animals with beaks survived and spread among with the mammals who also in their own right found some ingenious way to survive. If the first global extinctions weren’t enough for that, there came a couple of ice age too.

It seems that we live at a pretty peaceful galactical times now, given that we haven’t had a proper meteor hitting the Earth for 65 million years. They say, it was a pretty big rumble around here when all the planets were moving all directions. Eventually all things worked out in one way or another.

Evolution reinforced the chicken’s choice for beak as the perfect tool for picking up scarce food supply when there is none to be found around. Well, it is rather a reinforcement for the bird population as a whole because chickens couldn’t survive in the wilderness for so long alone.

As being flightless and relatively slow, chickens would have been hunted down by any proper pack of predators in no time. It’s true that kiwis survived too. Until humans got there and introduced their little pets as top predators onto the kiwis’ little island.

Soon after that kiwis almost went extinct but thanks to the guardianship of humans they survived.

Chickens enjoy a similar guardianship from humans but not for reasons related to national identity or cultural heritage. That would fall on the Indians where modern chickens are originated from.

We are guarding our chickens because we like them roasted, as simple as that. Chickens can be prepared in a myriad of ways. Some nations like the Japanese even eat them raw in some dishes.

Having raw poultry in the Western culinary society is highly discouraged and with the current American chicken farming and abattoir practices in place not even sure that eating them cooked is safe enough.

Luckily, people don’t die directly from infections because chickens are bathed in chlorine to neutralize most of the fecal matter getting on them during the butchering process.

Unfortunately, though it seems that the wide usage of antibiotics in egg production creates antibiotics restatement superbugs that harms our chances of survival on the long run.

Long gone are the days when people kept their chickens in the backyard without naming them but those who still do have the most delicious roasts on the Sunday table.

The fodder of our food greatly affects the taste of our dishes. A chicken kept outdoors fed with natural food will not only be happier in its life but provide a much richer culinary experience for us too.

But not all of us have the luxury of raising chickens and bleeding them to death whenever fancy took us there. Hence, we have to content ourselves with what we have at our disposal such as altering the flavor of our food with various spices and herbs.Stuffed-chicken-thighs-recipe-5-SunCakeMom

Ingredients:

  • 4 Mushrooms
  • ½ teaspoon Salt
  • 5 cloves Garlic
  • 1lb / 500g Spinach
  • 1 handful Basil leaves (optional)
  • 1 Tomato (optional)
  • 1 Egg
  • 4oz / 100g Parmesan (optional)

How to make stuffed chicken thighs:

  1. Place the mushrooms, salt, garlic, spinach and optional basil, tomato into a food blender. Stuffed-chicken-thighs-recipe-Process-8-SunCakeMom
  2. Do it in batches if necessary and puree them.Stuffed-chicken-thighs-recipe-Process-9-SunCakeMomAlternatively use the old school method of chopping everything up with a sharp knife.Stuffed-chicken-thighs-recipe-Process-1-SunCakeMom
  3. Add egg and the optional parmesan cheese and mix them together well.Stuffed-chicken-thighs-recipe-Process-11-SunCakeMom
  4. Pull up the skin on one end of the chicken thighs.Stuffed-chicken-thighs-recipe-Process-2-SunCakeMom
  5. Fill it up as much as possible.Stuffed-chicken-thighs-recipe-Process-4-SunCakeMom
  6. Let the skin fall back to its place. Mind not to squeeze the filling out.Stuffed-chicken-thighs-recipe-Process-3-SunCakeMomThe same can be done with drumsticks.Stuffed-chicken-thighs-recipe-Process-7-SunCakeMom
  7. Place the filled chicken thighs onto a tray.Stuffed-chicken-thighs-recipe-Process-12-SunCakeMom
  8. Cover the tray and put it into a 390°F / 200°C oven for 30 minutes.
  9. Take the cover off then roast the chicken thighs until golden brown.Stuffed-chicken-thighs-recipe-Process-13-SunCakeMom
  10. Serve it whole or halved.Stuffed-chicken-thighs-recipe-Process-20-SunCakeMom

Enjoy!Stuffed-chicken-thighs-recipe-3-SunCakeMom

5 from 4 votes
Stuffed-chicken-thighs-recipe-2-SunCakeMom
Stuffed Chicken Thighs Recipe
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
Looking for a different way to present the roast chicken? Stuff it with some mushrooms, herbs and spices! No boning or special skills required.
Course: Low Crab Meal, Main Course, Meal
Cuisine: Dairy free, Gluten free, Keto, Low carb recipe, Paleo, Sugar free recipe
Author: Thomas Brown
Ingredients
  • 4 Mushrooms
  • ½ teaspoon Salt
  • 5 cloves Garlic
  • 1 lb / 500g Spinach
  • 1 handful Basil leaves optional
  • 1 Tomato optional
  • 1 Egg
  • 4 oz / 100g Parmesan optional
Instructions
  1. Place the mushrooms, salt, garlic, spinach and optional basil, tomato into a food blender.
  2. Do it in batches if necessary and puree them.Alternatively use the old school method of chopping everything up with a sharp knife.
  3. Add egg and the optional parmesan cheese and mix them together well.
  4. Pull up the skin on one end of the chicken thighs.
  5. Fill it up as much as possible.
  6. Let the skin fall back to its place. Mind not to squeeze the filling out.The same can be done with drumsticks.
  7. Place the filled chicken thighs onto a tray.
  8. Cover the tray and put it into a 390°F / 200°C oven for 30 minutes.
  9. Take the cover off then roast the chicken thighs until golden brown.
  10. Serve it whole or halved.
Recipe Notes

Enjoy!

Pin now, Enjoy later!

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Thomas Brown

Master of the chef's knife. Tamer of the wild flavors into harmonious perfection. All time blind champion of the roller technique.
Get the right tool for the right job!
Thomas Brown

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