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Stuffed Chicken with Quinoa Salad
Preparation : 10 min
Cooking : 20 min
Total time : 30 min Rest : 0 min
4 chicken thighs
400 g stale sourdough bread, crusts removed
1 tsp sea salt
100 g hazelnuts, skinned
1 egg, lightly beated
50 g flat leaf parsley
3 stalks fresh thyme, leaves removed
3 leaves sage leaves
1 lemon, zest only
700 g water, salted
300 g quinoa
1 bunch long green shallots or spring onion, finely sliced
50 g raw pepitas
20 g chives, finely chopped
20 g flat leaf parsley, finely chopped
33 ml lemon dressing or any salad dressing of your choice
250 g cherry tomatoes for garnish
100 g dried cranberries
Associated products
- 400 g stale sourdough bread, crusts removed
- 1 tsp sea salt
- 100 g hazelnuts, skinned
- 1 egg, lightly beated
- 50 g flat leaf parsley
- 3 stalks fresh thyme, leaves removed
- 3 leaves sage leaves
- 1 lemon, zest only
- 4 chicken thighs
- 700 g water, salted
- 300 g quinoa
- 1 bunch long green shallots or spring onion, finely sliced
- 50 g raw pepitas
- 20 g chives, finely chopped
- 20 g flat leaf parsley, finely chopped
- 33 ml lemon dressing or any salad dressing of your choice
- 250 g cherry tomatoes for garnish
- 100 g dried cranberries
Chef David Bitton for Magimix Australia
1 comment
Delicious. The chicken is nice and moist. 400g breadcrumbs isn't right, had loads left over. However, I've put the rest in the freezer for another day.