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This chicken has a unique filling that adds loads of flavor. The anise gives it that unexpected not-boring twist. For ease, you can definitely use skinless, boneless thighs (the browned skin adds to the flavor and presentation).
6 boneless skin-on chicken thighs
2 tablespoons oil, such as Gefen Canola Oil
1/2 cup whole garlic cloves, such as Mr. Dipz Peeled Garlic
1 teaspoon anise (fennel seeds can also be used)
1/4 teaspoon black pepper
zest of 1 lemon
1/4 cup nuts (I used half almonds and half pepitas)
1/4 cup Gefen Olive Oil
1 teaspoon salt
Preheat oven to 350 degrees Fahrenheit.
Heat oil in a sauté pan over medium heat. Add chicken, skin side down, and sear for a couple of minutes just to brown the skin. Remove from pan and set aside. Skip this step if using skinless thighs.
Combine all filling ingredients in a mini chopper.
Stuff chicken with garlic filling, rubbing some of the filling around the outside of the chicken as well.
Place in baking pan and bake for 30 to 35 minutes (less for skinless). Underbake slightly if rewarming and warm covered.
Photography and Styling by Chay Berger
Assisted by Nina Braun
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