Photo by: Colin Campbell

Chicken thighs with barberries and feta

Print Recipe

8 small chicken thighs (or 4 large ones), boned but with the skin on

For the stuffing:
70g sourdough, cut up into very rough chunks
80g feta, crumbled
15g barberries, soaked in 3 tbsp boiling water
4 spring onions, trimmed and thinly sliced
3 tbsp chopped coriander
3 tbsp chopped parsley
1 garlic clove, chopped
50g pecans, lightly toasted and roughly chopped
½ tsp salt, plus a little extra to season the chicken
Freshly ground black pepper


Heat the oven to 200C/400F/gas mark 6. Blitz the sourdough in a food processor until you have small crumbs. Place in a large bowl, add all the other stuffing ingredients and mix well. Taste and adjust the seasoning to your liking.
Place the chicken thighs skin-side down on a baking sheet lined with nonstick paper. Place one to two tablespoons of stuffing in the centre of each thigh, filling it up well, then roll up and secure with a cocktail stick. Turn the thighs over, so that the seam side faces down, and season with a little salt.
Roast for 25 minutes, or until cooked though. Leave to rest for five minutes, then serve hot or at room temperature.

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