Description
Biltong & Spinach Stuffed Chicken Thighs make dinner delightful!
Ingredients
Scale
- 2 cups fresh spinach, chopped
- 1 cup biltong, finely chopped (or substitute with jerky)
- 1 cup cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large chicken thighs, skin-on and bone-in
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the chopped spinach, biltong, cream cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until well combined.
- Pat the chicken thighs dry with paper towels. Carefully create a pocket in each thigh by sliding a knife between the skin and the meat, being careful not to cut all the way through.
- Stuff each chicken thigh with the biltong and spinach mixture, using about 1/4 of the filling per thigh.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the stuffed chicken thighs skin-side down in the skillet. Sear for about 4-5 minutes until the skin is golden brown.
- Flip the chicken thighs over, drizzle with lemon juice, and transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- For added flavor, consider marinating the chicken thighs in lemon juice and herbs for a few hours before stuffing.
- If you prefer a crispy skin, broil the chicken thighs for an additional 2-3 minutes after baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: South African
Nutrition
- Serving Size: 1 stuffed chicken thigh
- Calories: 360
- Sugar: 1g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg