Boneless Chicken Legs Stuffed With Pork And Pistachio’s

Boneless Chicken Legs Stuffed With Pork And Pistachio’s

What you need is
Ingredients:
6 boned-out chicken legs 
Sea salt and pepper
Approximately 15 pieces of bacon
olive oil
Stuffing:
350g lean ground pork
A handful of cleaned pistachio nuts
2 thyme sprigs, leaves stripped and chopped
Handful flat parsley, chopped
1 egg yolk
salt and pepper
1 tsp of granulated garlic

Preparation:
Start by making the stuffing. Mix the pork with the pistachio nuts, thyme and parsley, salt and pepper, and garlic.
Layout tin foil large enough to serve as a wrapper for one chicken roll.
Apply olive oil, sea salt, and pepper on the surface and Place 5 bacon slices across with a slight overlap.
Flatten out the chicken on top of the bacon and place the appropriate amount of filling so you can just about make a decent roll.
Make sure you have the roll tightly in foil, twisting the ends to seal tight. Roll back and forth to even the shape
Repeat for the other 5 rolls.
Poach these foil packages in a large pot of boiling water for 25 -30 minutes, until the chicken is cooked.
Remove from heat and cool them down and then refrigerate for 30 minutes – this helps the bacon to set the chicken.
Remove the chicken from the foil and drain out any excess liquid.
Heat olive oil in a large frying pan and carefully saute the chicken rolls until the bacon is brown and crisp on all sides. Let sit about 5 minutes before cutting.
Enjoy

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