Chicken thighs stuffed with leeks and cashew nuts

Name: Chicken thighs stuffed with leeks and cashew nuts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 - 6 servings
Cuisine: Bake
Ingredients: 4 - 6 chicken thighs, deboned; 1/4 cup leeks finely chopped; 1/2 cup cashew nuts; fresh basil; 1/8 tsp dried mint; sesame oil light; herbal salt and pepper; tin foil

4 - 6 servings Prep: 20 mins, Cooking: 15 mins

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Indulge in this tasty flavour sensation. Now this is chicken at it's best.

By Food24 October 07 2010

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Chicken thighs stuffed with leeks and cashew nuts

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Ingredients (8)

4 - 6	chicken — thighs, deboned
1/4 cup	leeks — finely chopped
1/2 cup	cashew nuts
	fresh basil
1/8 tsp	dried mint
	sesame oil — light
	herbal salt and pepper
	tin foil

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Method:

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.

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