ARABIC CHILI-STUFFED CHICKEN
Serves: 4
Chicken:
■ 8 bone-in, skin-on chicken thighs
■ 1 1/2 tsp (7.5 mL) salt
■ 1 tbsp (15 mL) olive oil
■ 3 medium potatoes, cut in wedges
■ Salt and freshly ground pepper
Stuffing:
■ 6 cloves garlic, crushed
■ 3 fresh red chilies, finely chopped
■ 2 jalapeno peppers, finely chopped
■ 1/2 cup (125 mL) packed fresh coriander leaves, finely chopped. Or substitute 2 tbsp (30 mL) crushed, dried herbs such as za'atar, oregano, marjoram, thyme, and dill, and reduce salt to 1/4 tsp (1 mL)
■ 1/4 cup (60 mL) finely chopped walnuts
■ 3 tbsp (45 mL) olive oil
■ 1 tbsp (15 mL) fresh lemon juice
■ 1/2 tsp (2.5 mL) ground cumin
■ 1/2 tsp (2.5 mL) salt
■ 1/4 tsp (1 mL) freshly ground pepper
1. Sprinkle chicken thighs with salt and coat with oil. Refrigerate at least 30 minutes or overnight.
2. For the stuffing: In a bowl, combine garlic, red chilies, jalapeno peppers, coriander, walnuts, oil, lemon juice, cumin, salt and pepper, and combine well.
3. Using your fingers, loosen skin from thighs just enough to make a pocket on each one for the stuffing. Divide stuffing evenly and use to stuff each thigh, pulling the skin over the stuffing.
4. Assembly: Arrange potato wedges in a roasting pan (9-by-13 inches/23-by33 cm). Sprinkle lightly with salt. Arrange chicken thighs between the potatoes. Rub potatoes with oil and sprinkle with pepper.
5. When ready to cook, preheat oven to 425 F (220 C).
6. Roast pan of chicken uncovered until meat is cooked through and potatoes crisp and browned, 45-60 minutes. Let rest for 5 minutes and serve.