Submitted by Carly Fitzgerald
Stuffed Chicken Thighs with Stuffed Capsicums
Serving: 4
Ingredients
- 4 Chicken Thighs
- 4 Rashes of Bacon
- 4 Feta Cheese
- Baby Spinach
- Avocado
- Sun-dried Tomatoes
- Pepper
- Dried Sage
- Onion Powder
- Garlic Powder
- Dried Thyme
- White Wine
- Cooking Twine
- Stuffed Capsicums
- 4 Small Capsicums
- 3/4 cup of Rice (partially boiled)
- 1 cup of Pumpkin (cut in small cubes and partially boiled)
- Sun-dried Tomatoes
- Chorizo
- 150g of Feta (cut in cubes)
- 1/4 cup of Grated Cheese
- 2 Cloves of Crushed Garlic
- Red Onion (diced)
- 3 teaspoons of Basil Pesto
- Gravy Powder
Instructions
Thighs
- Open up the chicken thighs and lay flat on a chopping board
- Layer spinach, a slice of feta cheese, a few sun-dried tomatoes, a couple of slices of avocado
- Sprinkle with pepper, dried thyme, dried sage, onion powder & garlic powder.
- Roll up the thighs
- Wrap with the bacon rashes
- Tie with cooking twine.
- Put in the slow cooker
- Pour a splash of wine on each one.
- Cook on low for 2 hours.
Capsicums
- Wash the capsicums
- Cut around the tops of the capsicums and remove the seeds.
- Combine all the ingredients in a bowl and mix together
- Stuff the mixture into the capsicum.
- Add to the slow cooker with the stuffed chicken thighs
- Baste the capsicums and the thighs with the juices in the slow cooker
- Cook on low for a further 2 hours.
Gravy
- Add some of the juices from the slow cooker along with some boiling water and gravy powder in a saucepan and stir until the gravy has thickened.
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