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Ingredients for 6 portions:
- Boneless chicken thighs prepared for stuffing (1 kg)
- 1/3 cup roast pine nuts
- 1 basket of chopped shiitake mushrooms, stalks removed
- 1 onion or 3 shallots, sliced into rings
- 2 crushed garlic cloves
- 1 tablespoon soy sauce
- 1 cup chopped fresh cilantro or parsley leaves
- Salt and pepper
- 1/2 teaspoon sweet paprika
- 1/4 cup of raisins
- A little canola oil
- 1/2 packet of whole peeled shallots
For the sauce:
- 3 teaspoons soy sauce
- 3 teaspoons sweet chili sauce
- 1 tablespoon canola oil
- 3 tablespoons honey
- 1-1/2 teaspoons sweet paprika
Method:
Heat the oven to 200°C.
Heat the oil in a skillet and fry the onion until slightly softened. Add the garlic, mix and add the mushrooms, soy sauce, paprika and pepper, and fry until the mushrooms are softened. Remove from the heat and add the cilantro, pine nuts and raisins. Taste and adjust seasoning if necessary.
Put a little of the filling mixture on each piece of pullet, roll up and secure with a toothpick. Place the rolls into a roasting dish and add the whole shallots. Mix all the sauce ingredients and pour over the pullet and shallots.
Cover the dish with foil and roast for half an hour. Remove the foil, baste the pullet with the juices and roast for another 10-15 minutes, until the pullet is ready to eat and moist. Turn the oven to grill and brown the rolls for 5 minutes, Remove the toothpicks and serve.
The juices that collect at the bottom of the dish can be thickened to glaze the chicken – pour the liquid into a small pan, add 2 teaspoons of cornflour mixed with a little water, and heat over a medium heat until thickened.
** Note: this dish can be prepared a day in advance and stored in the refrigerator wrapped in foil. Before baking, pour over the sauce, roast and serve warm.
Bon appétit!
