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North African Stuffed Chicken Thighs

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Submitted by: film_score

 

Spice rubbed chicken thighs, stuffed with pistachios, figs, grapes and ginger, then grilled to a light golden brown.
 

Ingredients

  • 1/2 cup shelled pistachios, lightly toasted and crushed
  • 1/2 cup dried figs, diced into very small pieces
  • 1/2 cup red seedless grapes, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 Tablespoon fresh mint leaves, chopped
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons extra virgin olive oil
  • 8 boneless skinless chicken thighs
  • Salt and 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

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Method

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.

 

Notes:

 

Number of Servings: 4

 

Submitted by: film_score ()

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