By emensah m
Preheat your oven to 200°C (390°F).
In a dry skillet over medium heat, toast the pine nuts for about 3-4 minutes until golden and fragrant. Set aside.
In the same skillet, add 1 tablespoon of olive oil and the finely chopped onion. Sauté until the onion is translucent and fragrant, about 5 minutes.
Add the chopped Medjool dates to the sautéed onions. Cook for an additional 2 minutes, stirring to combine.
Remove the mixture from heat and stir in the toasted pine nuts. Allow the mixture to cool slightly before stuffing.
Loosen the skin of the chicken leg quarters by gently working your fingers between the skin and the meat, being careful not to tear the skin.
Evenly distribute the pine nut and date mixture under the skin of each chicken leg quarter, pressing gently to ensure the mixture is evenly spread.
Rub the chicken legs with 1 tablespoon of olive oil, lemon zest, and lemon juice, then season generously with salt and pepper.
Place the stuffed chicken legs on a baking sheet lined with parchment paper and roast in the preheated oven for 45-50 minutes, or until the skin is crispy and the internal temperature reaches 75°C (165°F).
Meanwhile, in the skillet, add the remaining tablespoon of olive oil and sauté the mixed greens over medium heat until wilted, about 5 minutes. Season with salt and pepper to taste.
Serve the stuffed chicken legs hot, with sautéed greens on the side.
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By emensah m
This Main Course Chicken Stuffed Roasted recipe is ready in 1 hour 20 minutes and features chicken leg quarters, pine nuts, Medjool dates and other delicious ingredients. Contains 680 calories total.
Preheat your oven to 200°C (390°F).
In a dry skillet over medium heat, toast the pine nuts for about 3-4 minutes until golden and fragrant. Set aside.
In the same skillet, add 1 tablespoon of olive oil and the finely chopped onion. Sauté until the onion is translucent and fragrant, about 5 minutes.
Add the chopped Medjool dates to the sautéed onions. Cook for an additional 2 minutes, stirring to combine.
Remove the mixture from heat and stir in the toasted pine nuts. Allow the mixture to cool slightly before stuffing.
Loosen the skin of the chicken leg quarters by gently working your fingers between the skin and the meat, being careful not to tear the skin.
Evenly distribute the pine nut and date mixture under the skin of each chicken leg quarter, pressing gently to ensure the mixture is evenly spread.
Rub the chicken legs with 1 tablespoon of olive oil, lemon zest, and lemon juice, then season generously with salt and pepper.
Place the stuffed chicken legs on a baking sheet lined with parchment paper and roast in the preheated oven for 45-50 minutes, or until the skin is crispy and the internal temperature reaches 75°C (165°F).
Meanwhile, in the skillet, add the remaining tablespoon of olive oil and sauté the mixed greens over medium heat until wilted, about 5 minutes. Season with salt and pepper to taste.
Serve the stuffed chicken legs hot, with sautéed greens on the side.
Calories per Serving: 680
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