Page Contents: Recipe | Serving Suggestions
This is an updated version of the stuffed chicken thigh recipe. I’ve done a couple of things to up the flavours in this dish – first, I cooked down the onions, garlic and mushrooms with some oil, salt and pepper and second, I’ve sprinkled some sweet paprika on top of the chicken before cooking it.
Stuffed Chicken Thighs (Version 2)
Ingredients
- ½ small onion peeled and halved
- 2 cloves garlic peeled
- 6 mushrooms halved
- 15 g fresh parsley leaves
- 15 g olive oil
- 1 tbsp lemon juice
- 6 chicken thigh fillets fat trimmed (~100g each)
- 1 tsp sweet paprika
- Salt and pepper to season
- 6 wooden skewers broken in half
Instructions
- Add onion and garlic into the Thermomix bowl and chop for 6 seconds | Speed 5
- Add mushrooms and parsley (15g) into the Thermomix bowl and chop for 5 seconds | Speed 4
- Add oil (15g), salt, pepper and lemon juice (1tbsp) and cook with the measuring cup (MC) off for 5 minutes | Varoma | Speed 1
- Remove mixture to a bowl
- Layout chicken thighs out flat and divide the mixture into the centre of each thigh
- Fold each thigh in half and secure with a wooden skewer; sprinkle with salt, pepper and paprika
- Cut a piece of wax or baking paper to fit the Varoma tray, scrunch it up and lay it on the Varoma tray
- Put chicken on the Varoma tray and assemble the Varoma; making sure the chicken does not touch the lid
- Put 500g water in the Thermomix bowl, put the lid and Varoma on top
- Cook for 20-25 minutes | Varoma | Speed 2 (or until the chicken juices run clear and the chicken reaches an internal temperature of 74C/165F)
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Serving Suggestions
1. After cooking, use the juices in the Thermomix bowl as a sauce
2. Steam vegetables in the Varoma bowl while cooking the chicken for an all-in-one meal
[Last updated: January 19, 2014]
