Chicken Thighs with Spinach, Lemon and Ricotta Filling

cook 30 mins
  • 8 skinless chicken thighs, each about 125 g (4 oz)
  • 1 tablespoon olive oil
  • 200 g (7 oz) fresh spinach leaves, washed and drained
  • 1 teaspoon ground nutmeg
  • finely grated rind of 1 lemon
  • 125 g (4 oz) ricotta cheese
  • salt and pepper
  • Unroll the chicken thighs on a board and season well with a little salt and plenty of black pepper.
  • Heat the oil in a pan and cook the spinach over a moderate heat for 2 minutes, stirring continually until wilted. Remove from the heat and drain well, pressing the leaves into a sieve to remove any excess liquid. Roughly chop the spinach. Place in a bowl and add the nutmeg and lemon rind. Season with pepper. Stir in the ricotta until well blended.
  • Put spoonfuls of the mixture in the centre of the chicken thighs and roll up loosely so that filling does not come out, holding the chicken together with cocktail sticks.
  • Transfer to a roasting tin and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes or until cooked. Serve hot with a simple salad and warm crusty bread.
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