Name: Chorizo, oregano and lemon stuffed chicken with nectarine rice
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 6
Ingredients: 1 chorizo, finely chopped; 3/4 cup panko breadcrumbs; 1/4 cup oregano leaves, chopped, plus extra, to serve; 1 tsp finely grated lemon zest; Sea-salt flakes and freshly ground black pepper, to season; 6 large chicken thigh cutlets, skin on; 1 lemon, halved, plus extra cheeks, to serve; 3 cups water; 1 1/2 cups white long-grain rice; 1 Tbsp extra virgin olive oil; 1 large red onion, thinly sliced; 1 large stalk celery, diced; 2 nectarines, cut into thin wedges; 1/4 cup chopped flat-leaf parsley; 2 Tbsp chopped dill; 100g marinated Danish feta, crumbled; 1/2 cup mixed marinated olives, halved; RED WINE VINAIGRETTE; 1/4 cup red wine vinegar; 2 Tbsp extra virgin olive oil; 1 tsp Dijon mustard

Spin classic roast chook into flavour-packed individual roasts brimming with addictive stuffing on a bed of fluffy nectarine rice salad.

Looking for more recipes that use chicken thigh?

Ingredients

1 chorizo, finely chopped

3/4 cup panko breadcrumbs

1/4 cup oregano leaves, chopped, plus extra, to serve

1 tsp finely grated lemon zest

Sea-salt flakes and freshly ground black pepper, to season

6 large chicken thigh cutlets, skin on

1 lemon, halved, plus extra cheeks, to serve

3 cups water

1 1/2 cups white long-grain rice

1 Tbsp extra virgin olive oil

1 large red onion, thinly sliced

1 large stalk celery, diced

2 nectarines, cut into thin wedges

1/4 cup chopped flat-leaf parsley

2 Tbsp chopped dill

100g marinated Danish feta, crumbled

1/2 cup mixed marinated olives, halved

RED WINE VINAIGRETTE

1/4 cup red wine vinegar

2 Tbsp extra virgin olive oil

1 tsp Dijon mustard

Method

Preheat oven to 180°C fan-forced (200°C conventional). Combine chorizo, breadcrumbs, oregano and lemon zest in a bowl. Season.

Run your thumb between skin and flesh of each chicken thigh to form a pocket. Fill with chorizo mixture.

Put chicken into a baking dish. Season. Roast for 20 minutes. Reduce temperature to 160°C fan-forced (180°C conventional). Add lemon halves to dish.

Bake for a further 45 minutes or until chicken is browned and tender. Spoon over any pan juices.

Meanwhile, put water into a medium saucepan. Bring to boil over high heat. Add rice. Reduce heat to low.

Cover and simmer for 12 minutes or until tender and liquid is absorbed. Set aside for 10 minutes. Remove cover. Fluff rice with a fork. Set aside to cool completely.

For Red wine vinaigrette, whisk vinegar, oil and mustard together in a jug. Set aside.

Meanwhile, heat oil in a small frying pan on medium heat. Cook onion, stirring occasionally, for 10 minutes or until softened.

Put cooled rice in a large bowl. Add celery, nectarine, herbs, feta, olives and half of the cooked onion. Drizzle with dressing and season. Toss to combine.

Arrange on a serving platter and top with remaining cooked onion.

Serve chicken with extra lemon cheeks and nectarine rice salad.

Is it a good idea to cook stuffing inside a chicken?

It is a good idea to cook stuffing inside a chicken as it gives great flavour to both the meat and the additional stuffing. However, you do have to be careful and ensure that your oven is at a high enough temperature to cook off any bacteria that may be present.

Does stuffing a chicken keep it moist?

Stuffing under the chicken skin, like in this recipe, is a great way to infuse more flavour into your dish. It will also keep your chicken meat, whether it is breast or thigh, moist and juicy.

You may also like:

Roast lemon chicken

Roast Tuscan chicken with corn and sage stuffing

Roast herb chicken and vegetables

Kim Coverdale