Give your chicken thighs a delicious burst of flavour by stuffing them with this simple spinach and ricotta filling. Serve with a creamy tomato sauce and roasted new potatoes for a quick, easy and slightly fancy meal
- 4 boneless chicken thighs
- 60g spinach
- 125g ricotta
- 1tsp nutmeg
- Tomato sauce:
- 250g passata
- 1tbsp ricotta
- 1 red onion, chopped
- 1tsp basil
- To serve:
- 250g new potatoes
- 10 cherry tomatoes
- You will need:
- 2 skewers
Preheat your oven to 200°C/400°F/Gas Mark 6. Parboil the new potatoes for 10 mins in a pan of boiling water.
In a separate pan of boiling water, wilt the spinach over a low heat. Drain throughly and chop into small pieces and mix with the ricotta.
Lay out the chicken thighs, skin-side down and place a tablespoon of the spinach and ricotta mix in the centre. Fold up the sides and close with 2 skewers at each end – you can fit at least 2 thighs on each skewer.
Place the thighs in an oiled baking dish and place in the preheated oven for 40-50 mins.
Place the potatoes in a separate dish and sprinkle the cherry tomatoes over the top – roast in the shelf beneath the chicken thighs for the same amount of time.
About 10 mins before the chicken is ready, lightly fry the chopped onion in oil until soft and add the passata. Simmer until cooked through, adding a little basil to taste.
Once the chicken and potatoes are cooked, removed from oven and plate up. Stir the tablespoon of ricotta through the sauce and spoon over the dish.
You can wrap the thighs in bacon or Parma ham to keep the stuffing in rather than using skewers, if you like