10-12 chicken thighs (with skin)
100 g STORK SPREAD, softened
50 g calamata olives, stoned and chopped
2 rounds feta cheese, finely
crumbled
60 ml (¼ c) sun-dried tomatoes in vinaigrette, drained and chopped
100 g almond flakes, toasted and finely chopped
60 ml (¼ c) chopped fresh parsley
freshly ground black pepper
sea salt and olive oil
Preheat the oven to 190 °C.
Clean the chicken thighs and pat dry. Carefully loosen the skin of each thigh from one side to form a pouch. Beat together the Stork Spread and the rest of the ingredients except the sea salt and olive oil. Spread a gen¬erous tablespoonful of the stuffing under the skin of each thigh and pull the skin back over the stuffing.
Arrange the chicken in an ovenproof dish, sprinkle with sea salt and drizzle with olive oil. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 30-40 minutes until the skin is crisp and the meat is cooked. Drizzle with the pan juices.
Serve with couscous and steamed green vegetables such as asparagus, green beans or broccoli.
Serves 6.
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