Chicken thighs stuffed with pistachios and chiles

Special equipment • food processor

SERVES 4

Ingredients:

4 large skinless boneless chicken thighs (preferably free-range)

8 thin slices prosciutto

1 tbsp olive oil

For the stuffing:

1 cup shelled and skinned pistachio

nuts, ground in a food processor

handful of chopped flat-leaf parsley

2–3 fresh red jalapeño chile peppers, seeded and finely chopped

olive oil

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). To make the stuffing, mix together the nuts, parsley, chiles, and a drizzle of olive oil in a bowl. Season well with salt and pepper, and set aside.

2 Using a sharp knife, cut diagonal slashes across the chicken pieces, but without slicing all the way through. Carefully spoon the stuffing mixture into the gaps, dividing it evenly among the pieces. You may have some stuffing left over. (See Cook’s Notes.)

3 Lay out 4 slices of the prosciutto on a flat work surface and place a chicken thigh on top of each one. Roll up each thigh in the prosciutto so that you have 4 parcels. Use the remaining prosciutto to wrap around each thigh in the opposite direction, so the chicken is completely enclosed.

4 Place the parcels in a roasting pan, drizzle with the olive oil, and roast in the oven for 30–35 minutes or until cooked through. Serve with a salad and bread.

Cook’s NoTEs:

If you have some stuffing mixture left over, sprinkle it over the wrapped chicken pieces before they go into the oven.

Chicken thighs stuffed with pistachios and chiles