Recipes

Spinach Stuffed Chicken Thighs

An impressively simple supper dish – this recipe combines the taste of the Mediterranean with traditional British flavours in a delicious meal that’s moderate to the waistline. Satisfying and super healthy, it’s the perfect lunch, dinner or light supper dish.

Spinach Stuffed Chicken Thighs with Citrus Cous Cous

Servings
4

Ingredients

  • 100g - Baby leaf spinach
  • 25g - Sun-dried Tomatoes(drained and chopped)
  • 50g - Light soft cheese(4% fat)
  • Half - lemon or lime(zested)
  • 500g - Chicken thighs(skinless, boneless)
  • 4thin - Smoked bacon rashers(lean)
  • Pinch - Nutmeg(grated)
  • 200g - cous cous
  • 100ml - orange juice(unsweetened)
  • Half - lemon or lime(zested)
  • 300ml - boiling water

Nutritional Facts

Amount per serving

Calories 449kcal -
% Daily Value *
Saturated Fat5g25%
Sugar7.4g-
Protein38g76%

Instructions

  1. Preheat the oven to 200ºC, (fan 180ºC) gas mark 6.

  2. Place the spinach in a bowl and pour over boiling water. Once wilted, tip into a colander and press to remove as much of the water as possible.

  3. Mix the spinach with the sun-dried tomatoes, soft cheese, lemon zest and a little grated nutmeg and chill whilst you prepare the chicken.

  4. Remove all visible fat from the thighs. Place the chicken between cling film and flatten slightly with a rolling pin.

  5. Place the bacon rashers on a board and elongate by stretching with a knife pushed at an angle away from you.

  6. Fill each thigh with a quarter of the spinach mixture, wrap the bacon rasher around the chicken to make a parcel and place in a lightly greased baking dish. Repeat to use all the chicken thighs.

  7. Place in the oven for 30-35 minutes until the chicken is cooked through and the bacon starting to crisp.

  8. Meanwhile, pour the cous cous into a bowl and cover with the boiling water. Stir, then add the orange juice and zest. Allow to stand for 5 minutes before fluffing up with a fork.

  9. Test the chicken to ensure it is cooked through, and keep warm whilst you pour any cooking liquids into a small saucepan. Add 2-3 tablespoons of water to make a sauce.

  10. Serve the chicken with a spoon of sauce, cous cous, dressed salad leaves and a wedge of lemon or lime.

Recipe Notes

Serving suggestion: Why not try with mushrooms instead of bacon for a protein-packed alternative? Simply drizzle four large mushrooms with light olive oil and a splash of balsamic vinegar and bake until tender.

Storage: The chicken thighs can be kept refrigerated for 24 hours and may be served cold or reheated in a microwave oven until piping hot. The cous cous will keep for 48 hours in the fridge.

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Amy Brawn

Amy Brawn

Writer and expert

Lover of Blueberries, running and the odd square of dark chocolate