Bone the thighs. Wash, drain well and beat lightly with a hammer.
In a bowl put the oil and spices (salt, pepper, paprika, ginger, garlic). Mix well then take a pulp and roll in this oil. Put them in a bag, add the sage leaves and then massage the thighs in the bag. Refrigerate for a few hours or overnight.
The potatoes are washed and boiled in their skins together with a pinch of salt. When they are ready, drain the water and leave to cool or until they can peel (not to burn).
Peel a squash, grate it and slice it. Heat the oil in a deeper pan. Add the potatoes then the sliced onion and salt. Stir occasionally. At the end add the paprika and a sliced onion.
Meanwhile, put the grill pan on high heat. When it has warmed up, place the thighs next to each other and a few rosemary leaves. Turn from side to side until nicely browned and well cooked.
Serve together with your favorite salad (raw or pickled).
"Greek style" stuffed chicken legs
5.0 - 25 votes
Stuffed chicken legs are a sure recipe for success. with a festive look, aromatic, fragrant, with a delicious filling of Mediterranean herbs and Greek feta and browned crust, inviting, naturally colored with the gyros mixture of spices, the Greek-style stuffed thighs are a true Dionysian experience.
you don't have to be afraid of the meticulous procedure, because everything is simple, rustic, easy. Greek cuisine is an inviting, friendly one, which leaves the imagination free.
today we will make at home a mixture of gyros spices, in the traditional style, in mortar, from natural and healthy ingredients. you will see how simple, how pleasant and relaxing it is to work in harmony with nature. set aside the envelopes, the beauty of traditional cuisines lies precisely in the rediscovery of values, the return to the natural, to the traditional secrets that have endured over time. It is known that ancient doctors regarded food as a medicine, and the most famous physician of ancient Greece, Hippocrates, said "your food should be medicine and your medicine should be food."
My recipe for Greek-style stuffed chicken legs wants to bring you a touch of flavor in the kitchen, a little good mood, to open you to natural and beautiful. it is not a traditional Greek recipe, it is a recipe created by me, using many ingredients of Greek cuisine, at a time when we were waiting for dear guests at the table. it was a great success, along with a cold white wine brought right from the vineyards of Greece, so I would like to share it with you.
first wash the chicken legs well and then drain them well. followed by boning the upper part of the leg, a very quick and simple procedure, which takes about 1-2 minutes for each leg, even less after you get dexterity.
put the pulp with the outside down and the inside towards you. feel on the middle of the thigh to feel where the bone is. make an incision to the bone (use a small, sharp knife). then insert the index finger into the incision and release the meat next to the bone. you will see that it goes fast.
incise the joint between the bone of the upper and lower thighs and then dislocate it with your hand, until you feel that the bones have come off.
using your fingers and knife, detach the bone of the upper leg from the flesh and the joint. go to the top with the detachment.
now you have a side bone and you're done. likewise, incise next to it and then enter with your finger through the incision and push the meat off the bone. with the navel of your finger you will get a perfect takeoff. where you feel it is more resilient, make another helpful incision.
now we have the boned upper leg. why did i just want to debone the top? because in the end they will show that the whole thighs and the surprise will be even bigger when my guests will discover that, besides the aromatic crust, the thighs are also stuffed.
and, following this simple procedure (incision to the upper bone, joint incision + dislocation, upper bone detachment, incision and lateral bone detachment), we will debone all the thighs that we want to prepare.
in my case there were 12 thighs, prepared with different fillings and glazes.
after you have washed the boned thighs well, let them drain until you prepare the gyros spice.
gyros is made in many variants, all very similar, but obviously with small differences depending on the area.
pt gyros ingredient:
-dried onion flakes
-cayenne pepper (or hot paprika)
-corian coriander powder
-fresh and granulated garlic
-fresh aromatic herbs: mint, marjoram, thyme (I had the "lemon thyme" version, which has a lemon flavor), oregano (I had dry), rosemary (dry)
put a handful of onion flakes in a mortar and add a teaspoon of sea salt. start to grind until well chopped.
add a teaspoon of paprika, half a teaspoon of hot paprika (or more if you want), dried oregano, dried rosemary and continue grinding.
The flavors intertwine wonderfully, which will convince you that you are on the right track.
add a teaspoon of grated cumin and coriander, a teaspoon of black pepper.
put a tablespoon of granulated garlic (or 3 cloves of crushed garlic).
Finally, a little secret, chop a bay leaf and add it. continue grinding until you get a homogeneous mixture.
this is what the gyros mixture looks like, to which we will add the freshly chopped herbs.
I prefer to put dried oregano and rosemary in the base mixture, to better combine with the other spices and create a beautiful aromatic base. chop the other greens and add them at the end. Since now I was going to make stuffed thighs, I added the aromatic greens to the filling, so that it felt like some aromatic accents. if I had just made a gyros mixture for the steak, I would have put them in a mortar, I would have added a drop of olive oil and a little lemon juice and I would have mixed until I got a homogeneous paste (I gave you this suggestion for the moments when you want a special marinade for grilling steak, use this gyros).
now we have the boned thighs, the gyros mixture prepared, all we have to do is make the filling. I doubled the amount of gyros, because I had a lot of thighs.
we make a finely chopped salad from small cubes of feta, chopped red onion, chopped red hot peppers (if you do not want so hot, use red bell peppers) and of course fresh herbs: mint, lemon thyme, marjoram. you can also add slices of black olives. everything Greek is welcome :)
now we are ready to make the long-awaited stuffed thighs.
we take each pulp and rub it well with the gyros mixture, both inside and outside.
if you brush your thighs well with gyros, the aroma will spread very well, the meat will be perfectly seasoned.
put a spoon with the filling tip inside the upper leg.
cover the filling, fold the pulp restoring its original shape and secure at the ends with toothpicks.
put more toothpicks to keep the pulp well tight during baking.
you can bake the thighs on a bed of potatoes or directly in the pan greased with olive oil.
do not wash the mortar immediately. add a little cold water and dissolve the remaining spices on the walls. you will pour this water into the tray, near the thighs, to keep them hydrated.
now open a bottle of Greek white wine and put half a glass of wine in the tray (if you do not have Greek wine, take a good Romanian wine, white, dry and slightly fragrant).
when pouring the liquids in the tray, be careful to pour on the edge, near the thighs, not to wash the spice crust from the surface of the thighs.
and to create a real sensation, decorate the tray with many aromatic leaves (mint, thyme, marjoram, oregano), all fresh.
peel a few cloves of fresh garlic and cut them into slices, add them between the thighs. at the end, squeeze a lemon over the thighs.
now everything is ready. the next step is optional, but it is better to follow it. all you have to do is cover the tray with aluminum foil and leave it like this for about an hour at room temperature. if you want to marinate more, then put it in the fridge for a few hours and take it out an hour before putting it in the oven.
if you do not have time, place the tray directly in the preheated oven at 180 degrees Celsius, covered with aluminum foil. after an hour, remove the foil and let it brown. sprinkle often with the sauce from the pan.
I'm ready now. it smells so enticing that it attracts all the guests.
remove the toothpicks before serving.
serve rustic, simple, with the sauce in the pan, baked potatoes (if you put), salad of vegetables and tzatziki sauce.
I had a tray only with thighs and one with potatoes. in the one with potatoes I also added a few slices of smoked kaiser to flavor. I don't have to tell you how fragrant the potatoes turned out :) I also made a tray of assorted ripe vegetables, in order to have a more dietary version of the garnish.
when serving, sprinkle generously with freshly chopped herbs.
and now the section:
cold white wine, warm feta, slightly melted, with the aroma of ripe red onions, traditional Greek aromas aroused by the sharpness of hot peppers, the freshness of lemon and the fragrant notes of fresh greens, all these created an extremely welcoming and delicious menu, exactly what I wanted for a welcome meal for my guests.
you will see that the simple, rustic food, prepared with attention and passion, beautifully served, but without fit, will create a special atmosphere at the table.
I did not make a classic recipe from Greek cuisine, but I respected the tradition and values of Greek cuisine and I saw why Greeks (and Mediterranean people in general) are happier, more smiling and more cheerful. tradition and respect for the table, for customers, are ancient values, which bring a lot of soul satisfaction, bring families and friends very close.
sharing a simple meal with someone helps us to socialize, to open up and not live in isolation.
I hope you like my recipe for stuffed thighs and bring you a lot of good mood!
Boneless chicken legs with honey icing and balsamic vinegar
If I still have you talked the other day about how good potato gratins are for meals with more guests, I will propose today a recipe for roast chicken on a tray, which can be just as well on the menu for a festive meal. I don't know how you do it, but when I have more guests, I prepare two kinds of steaks, from two types of meat, to be sure that I can satisfy all tastes. Usually, I prepare a pork steak and a chicken or turkey steak, taking care to differ in ingredients and flavors (that is, for example, if I wrap the pork tenderloin in bacon, I do not choose a smoked chicken steak). Let's go back to our baby today. It is, more precisely, some boneless chicken legs, slightly spicy and sweet, with honey glaze and balsamic vinegar.
The steak can be prepared in full beforehand (only to heat it when necessary) or partially (put it in the oven when the guests come, being ready while you serve it with a glass and enjoy snacks and entrees). Whatever you do, it is good to let the chicken marinate for at least 30 minutes, so that the flavors penetrate the meat. As for the garnish, Gratin goes great with raw-dried ham and Parmesan cheese presented yesterday or, if you don't want to complicate it, some french fries or puree. Also, a green salad with balsamic vinegar vinaigrette works very well (to keep us in tune).
Ingredients (for 6 servings):
& # 8211 boneless chicken upper legs 1.2 kg
& # 8211 garlic powder 4 teaspoons with tip
& # 8211 hot paprika (preferably smoked) 4 teaspoons grated
& # 8211 ground cumin 2 teaspoons
& # 8211 sweet paprika 2 teaspoons grated
& # 8211 olive oil (can also be made of cakes) 4 tbsp
& # 8211 honey 150 g
& # 8211 balsamic vinegar 2 tbsp
& # 8211 sare
Wash the chicken, wipe it off with water and place it in a Jena bowl. Put the oil, the garlic, the two types of paprika, the ground cumin and a little salt on it. Mix well, well, making sure that the chicken pieces are evenly covered by the spices. Let the chicken marinate for at least 30 minutes. Meanwhile, heat the oven to 190 degrees. Cover the dish with aluminum foil and put in the oven. Leave for 25 minutes, then remove the foil and leave for another 10 minutes. Mix the honey with the balsamic vinegar in a bowl and pour half of it, evenly, over the chicken. Leave for another 5 minutes, then add the rest of the honey. If you want the chicken to make a little crust on top, grill the dish for 2-3 minutes. Otherwise, leave it for another 5 minutes and turn off the heat.
Let the chicken breathe for about 10 minutes, then serve it with the chosen garnish.
Stew of pipette hearts and mushrooms
- 1 kg of pipettes and chicken hearts
- 1 kg of frozen mushrooms
- 4-5 large onions
- half a bunch of finely chopped green parsley
- 4 cloves of garlic
- 1 tbsp Delicate
- half a teaspoon of pepper
- 1 teaspoon sweet paprika
- 2 tablespoons sour cream
- 1 tablespoon flour
- 3 tablespoons oil
- 1 large cup of water
Method of preparation:Slice the onion and put it in oil. When it starts to brown, add the hearts, the pipettes and the cup of water. Let them boil until the pipettes become soft. Then add the mushrooms, finely chopped garlic, parsley, Delikat, pepper and paprika and let them boil until the mushrooms penetrate.
Mix the flour and sour cream and rub them well so that they do not form lumps, when they are homogenous, add them over the stew and let them boil once more. Do not leave too much because it thickens too much.
& # 8211 1 teaspoon vegetable mixture
Take the chicken breast, cut it about 2 fingers wide, then make a marinade of 100 ml of olive oil, salt, pepper, finely chopped hot pepper and cleaned of seeds, mix the paprika well and place in a bowl. the chicken breast pieces then turn over the marinade. Leave for about 20 minutes. Separately, clean the potatoes, cut them in half and then cubes, boil them in water with a little olive oil and a teaspoon of vegetable mixture.
We take the pieces of chicken breast, place them on a pan greased with oil and put it in the oven for about 30 minutes on low heat (or it can be grilled).
Drain the juice potatoes and place on the plate, then the pieces of chicken breast, break the lettuce by hand, place it on the plate, chop the green onion and put it on top, you can make a dressing on it if you want (salt, pepper, lemon juice and olive oil). Season with green thyme and you're done :)
Try this video recipe too