Stuffed chicken thighs with Moroccan chick pea sauce

My style of shopping consists of buying what is fresh, local, good quality and good value, then deciding what to cook with it nearer the time.  If it’s a long, slow cook dish, it will be prepared well in advance in a big batch, leaving plenty left over for the freezer.

On this occasion I happened to spot in the reduced section at the supermarket a pack of skinless, boneless organic chicken thighs going cheap, and having my boy to cook for bought them.  He’s not exactly fussy though he is more keen on chicken than I am, and especially southern fried style, which is contrary to my cholesterol-friendly diet.  Saturated fats are not good, but what the hell – it’s Sunday and the occasional treat never hurt.

Ah, but my style is always a touch different, so after examining the contents of my fridge I came up with an interesting concoction that is worth repeating:

  • Stuff said chicken thighs with finely-minced and sautéed peppers, leeks, garlic and cheese (standard cheddar on this occasion.)
  • Coat in egg wash and breadcrumbs, then pan fry til golden on all sides.
  • Bake in the oven for 15-20 minutes
  • In the meantime rustle up a Moroccan-style sauce including the chick peas I soaked overnight and boiled earlier (including the cooking liquid), onion, garlic, passata, smoked paprika, cumin, sugar, Mediterranean seasoning, salt and pepper, pine nuts and chopped dried apricots.
  • Cous cous would have made an obvious accompaniment but on this occasion I used the opened pack of gnocchi in my fridge.  You basically bring them to the boil, wait til they come to the surface, drain and serve.

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