Stuffed Chicken Thighs Recipe

Stuffed Chicken Thighs Recipe
By The Cooking World, Editorial Staff
September 3, 2021

Herb, Garlic, and Chili Stuffed Chicken Thighs

In this week's We Cook Books recipe, we decided to explore the fantastic Arab gastronomy with a Stuffed Chicken Thighs Recipe from The Arabesque Table.

Little goes to waste in traditional Arab households, especially when it comes to butchering livestock. With this recipe, you'll learn how to make a delicious stuffing that not only works great with chicken thighs but also with other cuts of meat, such as flank steak or chicken breast, and of course, with lamb offal.

30 minutes
45 minutes to 1 hour
4 to 6


For the Chicken

8 bone-in, skin-on chicken thighs
7.5 g (1 1/2 teaspoons) salt
15 g (1 tablespoon) olive oil

For the Stuffing

6 cloves garlic, crushed in a garlic press
3 fresh red chilies, finely diced
2 jalapeño peppers, finely diced
15 g (1/2 cup) packed fresh cilantro (coriander) leaves, finely chopped
25 g (1/4 cup) walnut pieces, finely chopped
3 tablespoons olive oil
15 g (1 tablespoon) fresh lemon juice
2 g (1/2 teaspoon) ground cumin
2.5 g (1/2 teaspoon) salt
1 g (1/4 teaspoon) freshly ground black pepper

For Assembly

450 g (1 lb) potatoes (3 small to medium), cut into wedges
Freshly ground black pepper

* You can replace the cilantro with 2 tablespoons crushed dried herbs, such as za'atar, oregano, marjoram, thyme, dill, etc. If you do, reduce the salt in the stuffing to (1/4 teaspoon)

Check out these products


  1. Pat the chicken thighs dry with paper towels and trim off any straggly bits. Sprinkle all over with the salt. Drizzle with olive oil, rub all around, and refrigerate for at least 30 minutes and up to overnight.
  2. Preheat the oven to 220 ºC (425 ºF)
  3. In a bowl, combine the garlic, both chilies, the cilantro (coriander), walnuts, olive oil, lemon juice, cumin, salt, and black pepper and mix to combine.
  4. Gently loosen the skin from the thigh meat with your fingers to make a pocket, but make sure the skin is still connected to the meat. Divide the stuffing evenly among the thighs and place it in the pocket between the skin and the meat, pulling the skin so it covers the chicken and stuffing.
  5. Put the wedges in a 23 x 33 cm (9 x 13-inch) roasting pan and sprinkle lightly with salt. Nestle the thighs between the potato wedges and use any dripping or remaining oil to rub on the potato wedges. Top everything with a few twists of pepper.
  6. Transfer to the oven and roast until the meat is cooked through, the skin is crisp to your liking, and the potatoes are crisped and browned, 45 minutes to 1 hour.
  7. Let rest for 5 minutes, then transfer to a platter or individual plates and serve.
Are You Ready To Get Hungry?

Sign Up today to get into our cooking world. You will receive for free our best tips, reviews, recipes and much more...

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Check our other recipes