Sticky Glaze Chicken Thighs with Asian Stuffing

By á-4084

Ingredients

• For The Stuffing:
• 4 boneless chicken thighs, about 100–120g (3 1/2–4 1/4oz) each
• 100 ml (1/2 cup) teriyaki sauce
• 3 tbsp rapeseed (canola) oil
• 400 ml (1 3/4 cups) warm chicken stock
• 1 tbsp rice vinegar
• 30 g (2 tbsp) butter
• 70 g (1 1/2 cups) fresh breadcrumbs
• 2 egg yolks
• 3 tbsp Parmesan cheese, finely grated
• 4 tsp olive oil
• 2 tbsp chopped fresh coriander (cilantro)
• 4 garlic cloves, chopped 1cm (1/2 inch) fresh root ginger, peeled and grated
• 1 –2 red chillies, deseeded and chopped
• Salt and black pepper
• 1 tsp cayenne pepper

Preparation

Step 1

Preheat the oven to 200ºC/400ºF/gas mark 6.
Lay the chicken thighs out flat on a clean work surface. Firmly pound with the
smooth side of a meat mallet to a thickness of 5mm (¼ inch).

Place the chicken thighs in a bowl and add 40ml (3 tbsp) of the teriyaki sauce. Toss the chicken in the sauce to coat it. Cover with clingfilm (plastic wrap) and marinate in the refrigerator for at least 1 hour. Meanwhile, make the stuffing. Mix together the ingredients in a bowl. Set aside. Remove the chicken thighs from the marinade and pat them dry with kitchen paper (paper towels). Discard the marinade.

Season with salt and black pepper. Place a chicken thigh on a piece of clingfilm. Add a spoonful of stuffing, then roll it in the clingfilm, twisting the ends to create a tight package. Repeat with the remaining chicken thighs and stuffing. Allow to rest for 10 minutes in the refrigerator.

Lay 3 pieces of string on a chopping board. Carefully unwrap a chicken thigh and lay it across the strings. Tie each string around the thigh and secure with a knot to keep the roll together. Repeat with the remaining chicken thighs. Drizzle some rapeseed oil into a large ovenproof pan set over a medium heat. Add the rolled chicken thighs and cook for 2–3 minutes, turning regularly, to colour all sides. Transfer the pan to the oven and bake for about 25 minutes, until the centre of the chicken reaches 74°C (165ºF). Transfer the chicken to a warmed plate and loosely cover it with kitchen foil.

Drain off the fat in the pan, then pour in the chicken stock, the remaining teriyaki sauce and the rice vinegar. Bring to the boil and cook over a high heat for 5–6 minutes or until the liquid has reduced by half. Remove the pan from the heat, add the butter and stir until melted. Season with salt and black pepper.
Remove the strings from chicken thighs and serve with the sauce.