Chicken thighs stuffed with leeks and cashew nuts

Recipe from: 7 October 2010
stuffed chicken

Ingredients 8
Servings 5
Minutes 20 mins


Serving Change
  • 4 - 6
    deboned chicken thighs
  • 1/4
    finely chopped leeks
  • 1/2
    cashew nuts
  • Basil leaves
  • 1/8
    dried mint
  • Light sesame oil
  • Herbal salt and pepper
  • Tin foil


20 mins
Heat oven to 180°.
Fry leeks in sesame oil.
Add to blender with cashew nuts.
Drizzle sesame oil over, add a few torn basil leaves, herbal salt and pepper and dried mint.
Whizz together until a paste has formed.
Stuff deboned thighs with the mixture and top with a basil leaf.
For each chicken thigh, drizzle a piece of tin foil with sesame oil and herbal salt.
Lay thigh on top of tin foil and fold over onto itself to close in the stuffing.
Wrap up the tin foil parcels.
Bake in the oven for 10 - 15 minutes.
Serve with sweet potato mash and broccoli.

For more of leaine's kitchen's recipes click here.

Read more on: poultry  |  bake


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