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Ingredientes
- 6 x Chicken thighs boned
- 1/4 tsp Salt
- 1 Tbsp. Lemon juice
- 6 Tbsp. Extra virgin olive oil divided
- 1/2 tsp Grnd marjoram
- 12 x Kalamata olives minced
- 1 x Garlic clove coarsely minced
- 1/2 lb Spinach washed, stemmed
- 8 Tbsp. Butter divided
- 1 c. Snipped dill divided - plus
- 1/2 Tbsp. Minced fresh dill
- 1/2 c. Crumbled feta cheese
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 x Leeks minced
- 2 c. Chicken stock
- 3 Tbsp. Flour
- 4 x Large eggs
- 1/4 c. Lemon juice
- 2 Tbsp. Plain yogurt
Direcciones
- Marinating chicken thighs: In a mixing bowl rub thighs with salt, lemon juice, 2 Tbsp. extra virgin olive oil, marjoram and pepper. Add in the olive pcs and garlic, mix well. Cover and marinate for 6 hrs.
- Spinach stuffing: In a large pan heat 1 Tbsp. butter over medium heat. Add in spinach and 3/4 c. dill, cook for 3 to 5 min, or possibly till spinach is wilted. Remove from heat. When cold sufficient to handle squeeze excess moisture from spinach mix and toss with feta cheese, salt and pepper. Reserve.
- Avgolemono sauce: In a small saucepan saute/fry leeks in 2 Tbsp. butter. Add in chicken stock and simmer for 30 min. In a separate saucepan heat 3 Tbsp. of butter. Add in flour and stir over medium heat for 2 min. Remove from heat and strain stock into the roux all at once, whisking till thickened. Reserve.
- Stuff and saute/fry chicken thighs: Remove olives from the marinade. Chop into small pcs and mix with spinach mix. Remove chicken thighs from marinade, throw away garlic pcs. Smooth out skin of each thigh and create a pocket. Divide spinach mix and stuff each thigh between skin and meat. Dust with flour on both sides. Heat two skillets over medium-high heat and heat 1 Tbsp. of butter in 2 Tbsp. of extra virgin olive oil in each. When foam subsides, add in 3 chicken thighs to each skillet. Saute/fry for 5 min per side or possibly till golden.
- Yogurt garnish: In a bowl mix together yogurt and 1/2 Tbsp. minced dill.
- To finish: Beat Large eggs, 1/4 c. lemon juice and remaining 1/4 c. dill into sauce. Taste for seasoning. Hot gently over low heat; don't boil, it will curdle. Drain chicken thighs on paper towels. Place each on dinner plate and pour warmed sauce around. Top with 1 Tbsp. of yogurt garnish and a small sprig of dill.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 6 servings | |
| Calories 512 | |
| Calories from Fat 412 | 80% |
| Total Fat 46.45g | 58% |
| Saturated Fat 17.19g | 69% |
| Trans Fat 0.1g | |
| Cholesterol 229mg | 76% |
| Sodium 980mg | 41% |
| Potassium 400mg | 11% |
| Total Carbs 9.54g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.48g | 1% |
| Protein 16.53g | 26% |
