Spinach And Olive-Stuffed Chicken Thighs
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
45
Spice
55
Sweetness
56
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1
Salt1 cup
Lemon Juice6 tbsps
Olive Oil (divided)1 tsp
Marjoram (ground)8 tbsps
Butter (divided)1 cup
Crumbled Feta Cheese2 cups
Chicken Stock3 tbsps
Flour4
Eggs2 tbsps
Plain YogurtDirections:
1
Marinating chicken thighs: In a mixing bowl rub thighs with salt, lemon juice, 2 tablespoons olive oil, marjoram and pepper
2
Add the olive pieces and garlic, mix well
3
Cover and marinate for 6 hours
4
Spinach stuffing: In a large pan melt 1 tablespoon butter over medium heat
5
Add spinach and 3/4 cup dill, cook for 3 to 5 minutes, or until spinach is wilted
6
Remove from heat
7
When cool enough to handle squeeze excess moisture from spinach mixture and toss with feta cheese, salt and pepper
8
Reserve
9
Avgolemono sauce: In a small saucepan saute leeks in 2 tablespoons butter
10
Add chicken stock and simmer for 30 minutes
11
In a separate saucepan melt 3 tablespoons of butter
12
Add flour and stir over medium heat for 2 minutes
13
Remove from heat and strain stock into the roux all at once, whisking until thickened
14
Reserve
15
Stuff and saute chicken thighs: Remove olives from the marinade
16
Chop into small pieces and mix with spinach mixture
17
Remove chicken thighs from marinade, discard garlic pieces
18
Smooth out skin of each thigh and create a pocket
19
Divide spinach mixture and stuff each thigh between skin and meat
20
Dust with flour on both sides
21
Heat two skillets over medium-high heat and melt 1 tablespoon of butter in 2 tablespoons of olive oil in each
22
When foam subsides, add 3 chicken thighs to each skillet
23
Saute for 5 minutes per side or until golden brown
24
Yogurt garnish: In a bowl mix together yogurt and 1/2 tablespoon chopped dill
25
To finish: Beat eggs, 1/4 cup lemon juice and remaining 1/4 cup dill into sauce
26
Taste for seasoning
27
Warm gently over low heat; do not boil, it will curdle
28
Drain chicken thighs on paper towels
29
Place each on dinner plate and pour warmed sauce around
30
Top with 1 tablespoon of yogurt garnish and a small sprig of dill