Herb, garlic and chilli-stuffed chicken thighs

Ingredients:

For the chicken
- chicken thighs 8, bone in, skin on
- salt 1½ tsp
- olive oil 1 tbsp

For the stuffing
- garlic 6 cloves, crushed
- red chillies 3 fresh, finely diced
- jalapeño peppers 2, finely diced
- coriander leaves 15g, finely chopped (see note)
- walnut pieces 25g, finely chopped
- olive oil 3 tbsp
- fresh lemon juice 1 tbsp
- ground cumin ½ tsp
- salt ½ tsp
- ground black pepper ¼ tsp

For assembly
- potatoes 450g, cut into wedges
- salt and freshly ground black pepper

Preparation:

Pat the chicken thighs dry with paper towels and trim off any straggly bits. Sprinkle all over with the salt. Drizzle with the olive oil, rub all around, and refrigerate for at least 30 minutes and up to overnight.

Preheat the oven to 200C fan/gas mark 7.

To make the stuffing, in a bowl, combine the garlic, both chillies, the coriander, walnuts, olive oil, lemon juice, cumin, salt and black pepper, and mix to combine.

Gently loosen the skin from the thigh meat with your fingers to make a pocket, but make sure the skin is still connected to the meat. Divide the stuffing evenly among the thighs and place it in the pocket between the skin and the meat, pulling the skin so it covers the chicken and stuffing.

Put the potato wedges in a 23cm x 33cm roasting pan and sprinkle lightly with salt. Nestle the thighs between the potato wedges and use any drippings or remaining oil to rub on the potato wedges. Top everything with a few twists of pepper.


Transfer to the oven and roast until the meat is cooked through, the skin is crisp to your liking, and the potatoes are crisped and browned, 45-60 minutes.

Rest for 5 minutes, then transfer to a platter or individual plates and serve.

Note You can replace the coriander with 2 tablespoons of crushed dried herbs, such as za’atar, oregano, marjoram, thyme, dill, etc. If you do, reduce the salt in the stuffing to ¼ teaspoon.

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