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Before you jump to Spanish olive stuffed chicken thighs recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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We hope you got insight from reading it, now let’s go back to spanish olive stuffed chicken thighs recipe. To make spanish olive stuffed chicken thighs you only need 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Spanish olive stuffed chicken thighs:
- Prepare bone in skin on chicken thighs deboned
- You need Stuffing—————
- Provide pimento green olives chopped
- Get large garlic minced
- Prepare Large lemon zested, juice set aside
- Prepare Paprika paste————
- Prepare smoked paprika
- Get evo and a splash of olive or caper juice if you like
- Provide kosher salt
- Take Veggies————
- Take Fennel quartered
- Provide medium yellow onion quartered
- Get Red potatoes quartered
- Take capers drained
Steps to make Spanish olive stuffed chicken thighs:
- Quarter the veggies and add to a foil lined pan. Add a cup evo and season to taste with salt, pepper, garlic powder, smoked paprika, juice of the lemon, capers and put a cooling rack on top
- Add the stuffing ingredients to a bowl and mix well
- Make the paprika paste
- Debone the thighs and stuff an even amount of the stuffing under the skin of each thigh and loosely roll the meat and then the skin underneath the thigh, salt and pepper.
- Rub the paste all over the chicken and set back on the rack and refrigerate for 30 minutes
- Heat a non stick pan and sear the bottom of the thighs to crisp the under skin and add back to the rack and then in to the 400 degree pre heated oven and cook for 55 minutes.
- Remove the rack with the thighs and add the veggies back into the oven and broil the veggies on high until slightly crisp, maybe 2 to 4 minutes (watch close)
- Slice the chicken thighs and place on top of the potatoes and veggies and spoon a little of the reserved sauce over the top and serve
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