For the best result, choose large thighs. You can use breasts, but thighs are much more flavourful.
Serves: 4-6
INGREDIENTS
6 large boneless chicken thighs
sea salt and ground pepper
12 long slices streaky bacon
kitchen string for tying
Stuffing
5 good quality chicken sausages (I used Bostock)
finely grated zest 1 lemon
¼ cup chopped pistachio nuts
1 teaspoon dried tarragon
12 dried apricots, thinly sliced
1 spring onion, finely chopped
To serve
Chopped Green Olive Salad, see below
parsley for garnishing
Chopped Green Olive Salad
½ cup finely chopped green olives
¼ cup each parsley and mint leaves, finely chopped
¼ cup sun-dried tomatoes, thinly sliced
2 tablespoons olive oil
1 teaspoon runny honey
1 clove garlic, crushed
finely grated zest 1 lemon
1 tablespoon lemon juice
¼ teaspoon chilli flakes
sea salt and ground pepper
METHOD
Preheat the oven to 180°C.
Stuffing: Remove the skin from the sausages and place the meat in a bowl. Add all the remaining ingredients and combine well.
Season both sides of the thighs and lay flat on the bench.
Divide the stuffing into 6 portions and place one portion on each thigh. Roll up to enclose the stuffing.
Wrap each piece in two slices of bacon and tie with kitchen string to secure.
Heat a large sauté pan with a little oil and brown the chicken on all sides. Transfer to a baking dish and roast for about 30 minutes or until cooked through.
To serve: Remove the string and slice thickly. Arrange on a platter and spoon over half the salad, serving the rest separately.
Chopped Green Olive Salad: Combine all the ingredients in a bowl. Makes about one cup
Cook's note: The chicken can be stuffed and rolled the day before cooking.
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