Spinach and cheese stuffed chicken thighs
You’ll need
- 4 boneless chicken thighs
- 250 g of fresh or frozen spinach (thawed and well-drained)
- 100 g of feta cheese, goat cheese, or another cheese of your choice
- 100 g of grated cheese (mozzarella or emmental)
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Paprika for sprinkling (optional)
- 1 teaspoon of cumin (optional)
Preparation
Preheat your oven to 180°C (350°F)
Preparation of the stuffing
- In a pan, heat the olive oil over medium heat.
- Add the garlic and sauté it until it is lightly golden.
- Add the spinach and cook until wilted (if using fresh spinach). For frozen spinach, simply heat through. Drain well to remove excess water.
- In a bowl, combine the hot spinach, feta cheese, grated cheese, cumin, salt and pepper. Set aside.
Preparing the thighs :
- Spread the stuffing inside the thigh and close.
Cooking :
- Arrange the stuffed thighs in an ovenproof dish.
- Sprinkle lightly with paprika to add color.
- Bake for 35 to 45 minutes, or until the chicken is cooked through (internal temperature should reach 75°C) and the meat is golden and crispy.
Tip:
You can add fresh herbs (such as parsley or chives) to the stuffing for a fresh taste.