Boneless Chicken Legs Stuffed With Pork And Pistachio’s
What you need is
6 boned-out chicken legs
Sea salt and pepper
Approximately 15 pieces of bacon
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
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.