- Servings: 4
Ingredients:
| ½ cup | Shelled Pistachios, lightly toasted and crushed |
| ½ cup | Dried Figs, diced into very small pieces |
| ½ cup | Red Seedless Grapes, chopped |
| 2 cloves | Garlic, minced |
| 1 tsp | Fresh Ginger, minced |
| 1 Tbsp | Fresh Mint Leaves, chopped |
| 2 Tbsp | Fresh Lemon Juice |
| 2 Tbsp | Extra Virgin Olive Oil |
| 8 | Boneless Skinless Chicken Thighs |
| Salt & Freshly Ground Black Pepper | |
| Mint Leaves, for garnish | |
| Dried Figs, for garnish | |
| North African Spice Rub: | |
| 2 tsp | Ground Ginger |
| 2 tsp | Ground Cinnamon |
| 2 tsp | Ground Cumin |
| 2 tsp | Ground Coriander |
| 1 tsp | Ground Cayenne Pepper |
Directions:
Preheat grill to medium-high.
Add pistachios, figs, grapes, garlic, ginger, mint, lemon juice, and olive oil to bowl of food processor.
Pulse a few times until coarsely combined (do not puree).
Season to taste with salt and pepper. Transfer to a small bowl.
Set chicken, smooth side down, on work surface and season inside of thighs with North African Spice rub and salt and pepper.
Place 1/8 of stuffing mixture on top each thigh.
Fold sides of thighs over filling to enclose it and tie each thigh closed in 2-3 places with kitchen string. Generously rub the North African Spice Rub on outside of thighs and season with salt and pepper.
Grill thighs for about 12 minutes, turning occasionally.
Then place chicken on side of grill (or cooler part) and close cover of grill.
Continue cooking for another 20-25 minutes, or until completely cooked through.
To serve, remove the string from the stuffed chicken thighs.
Garnish with mint leaves and figs.
North African Spice Rub:
Combine ginger, cinnamon, cumin, coriander, and cayenne pepper in a small mixing bowl.
Mix well to combine.
