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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.

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Stuffed Chicken Thighs (Version 2)

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Course Main Course

Servings 4 serves

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)