Spinach and Ricotta Stuffed Chicken Thighs
Spinach and Ricotta Stuffed Chicken Thighs
Tessa
4
15 minutes
40 minutes
Mains
Baked Ricotta and Spinach-stuffed chicken thighs with Cauliflower and potato mash. A hearty, nutrient-dense meal packed full of flavour and will be sure to satisfy,
Ingredients
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1 tbsp butter
- 4 chicken thighs
- 1 clove garlic minced
- 1/2 onion diced
- 1/4 cup sour cream
cracked Changing Habits Pepper to taste
1 tbsp Changing Habits Vegetable Stock Powder
- 2 tbsp water
- 1 cup ricotta
- 1 cup baby spinach leaves chopped
- 1 tbsp dried or fresh dill
- 1 tbsp capers
- juice 1 lemon
- 1 bunch broccolini
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1/2 cauliflower cut florets
- 3 potatoes peeled and chopped
- 1 tbsp sour cream
Changing Habits Seaweed Salt to taste
Changing Habits Pepper to taste
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lemon wedges
extra dill
Directions
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- Preheat oven to 180 degrees Celsius.
Heat a fry-pan over a medium heat.
Add the butter.
Add chicken and cook on both sides until it begins to brown. Set aside and save the juices in the pan for the next step.
Add the onion and garlic into the pan and cook until soft and fragrant.
Add the sour cream, vegetable stock, water and pepper. Cook for a further 5 minutes until it begins to thicken, Set aside.
In a bowl, combine the ricotta, spinach, dill, capers and lemon juice. Mix well.
Place some of the ricotta mixture inside one of the flattened chicken thighs, roll up to secure the stuffing. Place in a large baking tray,
Repeat with the rest of the ricotta mixture and chicken thighs.
Pour the sour cream sauce on top of the chicken thighs.
Place in the oven and cook for 30 minutes. Add the broccolini and cook for a further 10 minutes,
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- While the chicken is in the oven, place the cauliflower and potato in a pot with water. Bring to a boil.
Turn down to a medium-high heat and continue to boil until the vegetables are soft.
Drain water and add the sour cream. Mash well.
Serve the chicken thigh on top of the mash and serve with lemon wedges, extra dill and cracked pepper (if needed).
Enjoy!
