Name: Stuffed chicken thighs with lemon
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 7 servings
Cuisine: Classic
Ingredients: 250 g pork sausages; 60 ml breadcrumbs white; 5 ml lemon zest only; 300 ml fresh parsley finely chopped; 40 ml parmesan cheese grated; 1 eggs large, lightly beaten; 12 chicken thighs

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Ingredients (7)

250 g	pork sausages
60 ml	breadcrumbs — white
5 ml	lemon — zest only
300 ml	fresh parsley — finely chopped
40 ml	parmesan cheese — grated
1	eggs — large, lightly beaten
12	chicken — thighs

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Method:

Preheat the oven to 180°C.

Squeeze the sausage meat out of the casings. Mix in the breadcrumbs, lemon zest, parsley, Parmesan and egg. Season well.

Debone the chicken thighs by sliding a small sharp knife along the meat next to the bone. Keep easing the knife along next to the bone until you are able to remove the bone completely from the meat. Leave the skin on.

Lie the chicken pieces skin-side down and place a spoonful of the sausage-meat filling onto the chicken. Fold the sides over to enclose the filling and secure with string. Place folded side down in a greased roasting pan. Drizzle with olive oil and lemon juice. Add the lemon pieces to the pan.

Roast in a preheated oven for approximately 40 minutes or until golden. Remove from the oven and set aside for 10 minutes, then remove the string from the chicken. Serve with roasted lemon pieces.

Words and image: Ideas magazine

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