• Boned Chicken Thighs (skin on)
  • 1 roughly chopped onion
  • 2 cloves garlic
  • 1 jar roasted red peppers
  • handful fresh basil
  • 1 jar sun dried tomatoes


Add sun dried tomatoes, garlic, 2/3s of the basil and onion to a food processor and blend until smooth.  If you prefer more bite, you can add the tomatoes after blending the rest of the ingredients and adjust how much you blend them to taste.

Fry the paste on a medium heat for 5 minutes.  Season to taste and remove from the heat to cool.  It’s easier to stuff the thighs with filling that isn’t piping hot.

Slice the red peppers and mix into the paste.  The peppers will be delicate, so mix carefully to avoid them disintegrating (or don’t, if that’s what you prefer).

Stuff the chicken thighs with a heaped spoonful of the pepper and sun dried tomato filling.  Use cocktail sticks to keep the thighs tightly wrapped if you like.  Place thighs into a roasting dish and season and oil the skins.

Place in a hot oven for 30 minutes, remove, allow to cool slightly and insert into face via mouth.

If you have left over filling, you can add this to the roasting dish, just try and leave the tops of the thighs free, to allow the skin to crisp up nicely.  You can also add any veg to the pan, just place the thighs on top.

This is an easy recipe to tweak to your own tastes, just adjust the stuffing as you prefer.

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