Cranberry and walnut stuffed chicken thigh fillets
These cranberry and walnut stuffed chicken thigh fillets are ideal for a festive meal – either between Thanksgiving and Christmas or at Easter time. You can use leftover home-made or shop-bought cranberry sauce. Serve it with a mash and a crispy salad on the side.
Ingredients
Method
- Preheat the oven to 180°C.
- Mix the cranberry sauce, walnut and thyme in a small ball, then set aside.
- Peel the parsnip and carrots, then cut them into long chunks.
- Unroll the chicken thigh fillets, season with salt and pepper and rub with oil.
- Stuff each fillet with the cranberry-walnut mixture and roll them up.
- Cut the mandarins into thin rings and lay them in a baking dish.
- Put the stuffed chicken thighs on top of the mandarin slices (cut-side facing downwards).
- Arrange the carrot and parsnip slices around the chicken and drizzle them with oil, then dust them with cinnamon.
- Finally scatter the cranberries around the chicken and season everything with salt& pepper to your liking.
- Bake in the oven for 15 minutes, then pour over half of the cranberry/mandarin juice.
- Mix the rest of the juice with the cranberry sauce and honey/maple syrup, then brush the chicken and vegetables with it.
- Bake for a further 10-15 minutes or so, until golden and the chicken has cooked through (but not overcooked).
- Serve immediately.