Mary berry stuffed chicken thighs with cauliflower

Mary berry stuffed chicken thighs with cauliflower is a delicious and flavorful recipe. The dish features juicy chicken thighs filled with a mixture of herbs, garlic, cream cheese, and sun-dried tomatoes, served alongside roasted cauliflower seasoned with cumin and coriander.

Why people also love Mary berry stuffed chicken thighs with cauliflower

People love Mary Berry’s stuffed chicken thighs and cauliflower because of the delicious combination of flavors. The creamy filling made with garlic, herbs, cream cheese, and sun-dried tomatoes provides a rich and savory taste that pairs perfectly with juicy chicken. The roasted cauliflower is seasoned with cumin and coriander for added depth of flavor. Additionally, the recipe is easy to follow and doesn’t require any complicated techniques or ingredients. Finally, the dish looks impressive and elegant on the plate, making it perfect for entertaining guests or as a special weeknight meal.

Ingredients:

• 6 skinless chicken thighs
• 50g cream cheese
• 1 tbsp sun-dried tomato paste
• 1 garlic clove, minced
• Small handful of fresh herbs, chopped
• 1 head of cauliflower, broken into florets
• 2 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper
• Olive oil

Instructions:

1. First of all,Preheat the oven to 200C/180C fan/gas mark 6.
2. Using a sharp knife, cut a pocket into the chicken thigh meat.
3. In a mixing bowl, combine the cream cheese, sun-dried tomato paste, garlic, and fresh herbs.
4. Stuff the chicken pockets with the mixture.
5. Season the chicken thighs with salt and pepper.
6. Heat some olive oil in a large skillet over medium-high heat.
7. Add the chicken thighs to the skillet and cook for 5-6 minutes on each side, or until golden brown.
8. Transfer the chicken thighs to a baking dish, leaving enough space between each piece.
9. In a separate mixing bowl, toss the cauliflower florets with cumin, coriander, salt, pepper, and olive oil.
10. Spread the cauliflower around the chicken in the baking dish.
11. Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the cauliflower is tender and lightly browned.
12. Serve hot.

Quick Facts

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Difficulty: Easy
• Yield: Serves 4
• Servings Suggestions: Serve with a side of steamed greens or a crisp green salad to balance out the richness of the chicken and cauliflower.

Expert Tips & Tricks:

• To ensure the chicken cooks evenly, make sure to pound it out to an even thickness.
• If you don’t have sun-dried tomato paste, you can substitute it with finely chopped sun-dried tomatoes.
• Add a splash of white wine to the chicken thighs before adding them to the oven for extra depth of flavor.

Nutrition Information (per serving):
Calories: 383kcal | Carbohydrates: 9g | Protein:42g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 216mg | Sodium: 489mg | Potassium: 1196mg | Fiber: 3g | Sugar: 3g | Vitamin A: 360IU | Vitamin C: 77.4mg | Calcium: 81mg | Iron: 3.6mg

Presentation:
To serve, place a stuffed chicken thigh on each plate, surrounded by roasted cauliflower florets. Add a touch of fresh herbs like parsley or thyme to enhance the color and flavor.

Variations and substitutions for Mary berry stuffed chicken thighs and cauliflower recipe:

1. Vegetarian version – Substitute the chicken with portobello mushrooms or tofu. Simply stuff the mushroom caps or tofu with the filling mixture and bake in the oven instead of pan-frying.
2. Meat variation – This recipe would also work well with pork chops or lamb cutlets instead of chicken thighs. Please modify the cooking time based on the thickness of the meat.
3. Flavor substitution – Switch up the flavors by using different herbs in the filling mixture. You could use thyme, rosemary, or basil instead of the suggested herbs.
4. Gluten-free – To make this recipe gluten-free, simply substitute bread crumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
5. Roasted vegetable variation – If you’re not a fan of cauliflower, try roasted butternut squash or sweet potatoes instead. Both would pair well with the flavors of the filling mixture and add a touch of sweetness to the dish.
6. Vegan version – Use vegan cream cheese and skip the egg wash for a vegan-friendly version of this recipe.
7. Cheese substitution – If you’re not a fan of cream cheese, try using goat cheese or feta cheese instead.
8. Spice level – Adjust the amount of garlic and sun-dried tomato paste to your liking. You can also add some red pepper flakes or cayenne pepper if you prefer a spicier kick.
9. Herb substitution – Swap out the cumin and coriander for different spices, like smoked paprika or turmeric, to change up the flavor profile.

Recommendations and notes:

1. Ensure that the chicken is pounded to an even thickness so that it cooks evenly throughout.
2. Use a sharp knife to cut a pocket in each chicken thigh for stuffing.
3. The filling can be made up to a day ahead of time and stored in the fridge until ready to use.
4. Make sure to seal the stuffed chicken thighs well with toothpicks or cooking string to prevent the filling from oozing out during cooking.
5. When pan-frying the chicken, make sure not to overcrowd the pan as this will prevent the chicken from browning properly.
6. Roast the cauliflower at high temperature to achieve crispy edges and tender inside.
7. To check if the chicken is cooked through, insert a thermometer into the thickest part of the chicken.It should read at least 165°F (74°C).
8. Let the chicken rest for a few minutes before serving to allow the juices to redistribute and prevent dryness.
9. Garnish with fresh herbs like parsley or thyme to add some color and freshness to the dish.

Conclusion

Mary Berry’s stuffed chicken thighs with cauliflower is an easy and delicious meal that can be made quickly for a weeknight dinner or served as a special occasion meal. The chicken thighs are filled with a delicious mixture of cream cheese, sun-dried tomato paste, garlic, and herbs, creating a juicy and flavorful dish that’s sure to impress. The roasted cauliflower adds a burst of flavor with cumin and coriander seasoning, making it the perfect complement to the chicken. This recipe is simple to make and doesn’t require any complicated ingredients, making it a great option for a hassle-free dinner. It’s a crowd-pleasing dish that everyone will enjoy.

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