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.
8 bone-in, skin-on chicken thighs
7.5 g (1 1/2 teaspoons) salt
15 g (1 tablespoon) olive oil
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
450 g (1 lb) potatoes (3 small to medium), cut into wedges
Salt
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)
Sign Up today to get into our cooking world. You will receive for free our best tips, reviews, recipes and much more...
The Cooking World is a team of professionals passionate about the world of food from diverse areas.
Our purpose is to share our passion and knowledge with everyone to teach how they can cook more and have a good time while doing it.
