Sounds like a porno, doesn’t it? It was actually a new recipe that I decided to try on my day off. Daryl claims he doesn’t like thigh meat (apparently it’s too dark – go figure) and I always enjoy the challenge of making something that he doesn’t think he’d enjoy.
I found parts of several recipes online that I took pieces of and decided to create something strictly ad hoc. Daryl called me during the day to tell me he invited his Mom over too, so the pressure was on (although in all honesty, she’ll eat just about anything — love her!).
Boneless chicken thighs stuffed with garlic, spinach, toasted pine nuts, and goat cheese.
Black and white spiced beans.
Red and yellow sweet peppers.
Dessert (below): Baked pears splashed with vodka, cinnamon chips, pistachios and honey, and garnished with sliced bananas and chocolate sauce drizzle.
INGREDIENTS for CHICKEN:
6 boneless, skinless chicken thighs
2 tbls olive oil
1/4 cup of organic chicken stock
1/4 cup dry white wine
7 ounces of fresh organic spinach
2 ounces of goat cheese
1/2 cup toasted pine nuts*
4 cloves of garlic
1 tbls dried cumin
1 tbls dried paprika
1 tbls of fresh rosemary
salt and pepper to taste
* Pine nuts can be found in any baking section of the market. Place on a cookie sheet at 375 for about 10 minutes keeping a check on them. Toasting them releases the oils and brings out the flavor of the nuts.
THE EXPERIENCE OF CREATING:
I sauteed the spinach first, in a pan with olive oil and garlic. It always amazes me how much the spinach cooks down. Don’t over cook it (maybe 5 minutes?), because it will be cook a little more when it’s in the oven. I added the goat cheese at the end of the saute to get it to melt a little and tossed in the pine nuts.
Rinse the thighs then pat dry and season on both sides with the cumin, paprika, salt and pepper. Stuff with about a tablespoon of the spinach/cheese mixture. Roll the thighs and secure with a couple of toothpicks. Season the outside of the thighs with cumin, paprika, rosemary, salt and pepper.
Heat oven to 350. I used a cast iron skillet on med high heat to sear the thighs on all sides, added some chicken stock and a little dry white wine, then threw the skillet in the oven for about 15 to 20 minutes. Let the meat rest (still a porno?) for about 5 minutes after baking and serve with the peppers and beans.
I also made a quick sauce of butter, white wine, scallions and fresh thyme to pour over the chicken thighs. Delish!
Garnish the dinner with a little IRONY (or alot of IRONY).
Amazing dinner with folks I love!