Olive, Feta, and Apricot Chicken
Ease of Preparation: Medium
Yield: 6-8 servings
Ingredients:
- 12 boneless chicken thighs, skin on – around 35 ounces (1 kg)
Marinade:
- 1 cup (240 ml) olive oil
- 1/3 cup (80 ml) lemon juice
- ¼ cup (60 ml) dry white wine
- 3 cloves garlic, crushed
- ½ tablespoon (7.5 ml) dried oregano
- ½ teaspoon (2.5 ml) fresh ground black pepper
Stuffing:
- 2 tablespoons (30 ml) plus 1 tablespoon (15 ml) olive oil, divided
- 1 onion, diced
- 1 cup (240 ml) feta cheese
- 12 dried apricots, chopped
- 1/3 cup (80 ml) chopped fresh flat-leaf parsley
- ½ cup (120 ml) pitted and roughly chopped green olives
- ½ cup (120 ml) breadcrumbs
- ½ cup (120 ml) chicken broth
To serve:
- Olive oil
- ½ lemon
- 1 tablespoon dried oregano
- Salt
- Pepper
Method:
Whisk together marinade ingredients, then pour over chicken thighs in bowl. Toss to coat pieces. Leave to marinate for a few hours.
Preheat oven to 450 F (230 C).
Heat 2 tablespoons (30 ml) of olive oil in a frying pan over medium heat.
Add onions and sauté until soft and translucent.
In a bowl, combine onions, feta cheese, apricots, parsley, green olives and breadcrumbs.
Add chicken broth and 1 tablespoon (15 ml) olive oil and mix together. Set aside.
Drain marinade from chicken thighs.
Place chicken thighs on flat surface, skin side down. Put some filling on the top of each chicken thigh, then fold one half over to secure filling. If desired, insert a toothpick through each side of the thigh.
Place chicken thighs in a baking dish.
Rub lemon half over each thigh, then sprinkle each thigh with salt, pepper and dried oregano. Drizzle thighs with olive oil.
Bake for 35 minutes, or until golden brown.
Let chicken rest for 5 minutes, then remove toothpicks.
Serve.
