I don't fry chicken thighs anymore! Everyone who tried this chicken asked for more.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often more affordable.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index, while brown sugar is a budget-friendly sweetener.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides similar health benefits, while canola oil is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is a lower-sodium option.

Wash the chicken thighs and pat dry with paper towels.

Cut out the bone, leaving a layer of chicken meat on the skin.

In a separate bowl, mix 1 teaspoon of salt, 1 teaspoon of paprika, black pepper, and 3 cloves of crushed fresh garlic.

Pour in a couple of tablespoons of olive oil and mix well.

Place half of the chicken thighs on a board, trim the thick part of the meat slightly and open it like a book.

Cover with cling film and soften the chicken thighs.

Rub the chicken with the spice mixture and oil.

Place the seasoned chicken on a plate and repeat with the remaining chicken pieces.

Brush the chicken generously with the sauce, cover with cling film, and leave to marinate for 15 minutes.

Finely chop 1 large onion and heat a frying pan with vegetable oil and a piece of butter.

Fry the onions for 5-7 minutes.

Finely chop 0.5 lb Champignons (about 250 g) and add to the pan with the onions, mixing well.

Add salt to taste, black pepper, and 0.5 teaspoon of dried thyme.

Transfer the mushroom mixture to a separate bowl.

Grate 120 g of cheese on a fine grater and add it to the mushrooms, mixing well.

Chop fresh parsley and add it to the filling mixture.

Place the filling in the middle of each chicken thigh, rolling it up.

Place the stuffed chicken on a baking sheet lined with parchment paper.

Fill the entire baking dish with chicken thighs.

Bake in a preheated oven at 190°C (374°F) for 20 minutes.

Prepare the sauce by mixing a couple of tablespoons of soy sauce, 1 teaspoon of honey, 1 teaspoon of sweet chili sauce, and 0.5 teaspoon of turmeric until smooth.

Brush the chicken rolls generously with the sauce, coating the sides as well.

Bake at 180°C (356°F) for another 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens