Chicken thigh stuffed with almonds and prune sauce

Ingredients

• 800 g Boneless chicken thigh fillets (Already boned, keep the skin for extra flavor)
• 100 g Sliced almonds (Lightly toast before use)
• 200 g Pitted prunes (Preferably dried, rehydrated in warm water for 10 minutes)
• 2 c. à soupe Honey (To sweeten the prune sauce)
• 1 c. à soupe Balsamic vinegar (Adds a slight acidity to the sauce)
• 1 c. à café Fresh grated ginger
• 1 c. à café Ground cumin
• à goût Salt
• à goût Ground black pepper
• 500 g New potatoes (Wash, dry and leave whole or halve depending on size)
• 2 c. à soupe Olive oil (For the potato marinade)
• 1 c. à café Herbes de Provence (Optional, to flavor the potatoes)
• 1 Medium onion (Finely sliced)
• 1 Garlic clove (Minced)
• 100 ml Chicken broth (Can be homemade or from a diluted stock cube)

Instructions

1. Debone the thigh fillets (if necessary)

   If the thighs are not already boneless, remove the skin, open the meat with a knife and carefully remove the bone while keeping the skin attached. You can ask your butcher to do this in advance.

   Time: PT15M

2. Marinate the new potatoes

   In a bowl, toss the potatoes with olive oil, salt, pepper and Herbes de Provence. Refrigerate while you prepare the rest.

   Time: PT10M

3. Prepare the prune sauce

   In a small saucepan, sauté the onion and garlic with a drizzle of olive oil until translucent (3 min). Add the rehydrated prunes, honey, balsamic vinegar, ginger, cumin and broth. Bring to a gentle boil then simmer for 12 minutes until the sauce thickens slightly.

   Time: PT20M

4. Toast the sliced almonds

   In a dry skillet, heat the almonds over medium heat, stirring constantly for 3 minutes until golden and fragrant. Set aside.

   Time: PT5M

5. Stuff the chicken thighs

   Place a small handful of toasted almonds in the center of each boneless thigh, then close the meat by pressing lightly. If needed, tie each thigh with kitchen twine or three toothpicks to hold the stuffing.

   Time: PT10M

6. Preheat the oven

   Turn on the oven and let it preheat to 200 °C for about 10 minutes.

   Time: PT10M

   Temperature: 200°C

7. Roast the chicken and potatoes

   Place the stuffed thighs on a baking sheet, skin side up. Add the marinated potatoes around them. Roast for 30 minutes. Halfway through, gently turn the potatoes so they brown evenly.

   Time: PT30M

   Temperature: 200°C

8. Rest the chicken

   Remove the sheet from the oven, take off the twine or toothpicks, then let the thighs rest for 5 minutes before carving.

   Time: PT5M

9. Plating and serving

   Place the thighs on plates, add the roasted potatoes and generously drizzle with prune sauce. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

32 g

Carbohydrates

30 g

Fat

22 g

Fiber

5 g

Ingredient Substitutions

• Instead of Boneless chicken thigh fillets: Boneless chicken drumsticks
• Instead of Sliced almonds: Sliced pecans, Crushed pistachios
• Instead of Pitted prunes: Dried apricots, Dried figs
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Balsamic vinegar: Red wine vinegar
• Instead of Fresh grated ginger: Ground ginger
• Instead of Ground cumin: Sweet paprika
• Instead of New potatoes: Small new potatoes
• Instead of Olive oil: Sunflower oil
• Instead of Herbes de Provence: Dried thyme, Dried rosemary
• Instead of Medium onion: Shallot
• Instead of Garlic clove: Garlic powder (½ c. à café)
• Instead of Chicken broth: Water + stock cube

Equipment Needed

• Cutting board
• Chef's knife
• Marinating bowl
• Medium‑heat skillet
• Baking sheet or oven‑proof dish
• Oven
• Small saucepan
• Wooden spatula
• Kitchen tongs (optional)
• Kitchen twine or toothpicks (optional)

Critical Steps — Do Not Skip

• Debone the thighs correctly without tearing the meat
• Stuff and tie the thighs so the filling does not escape
• Roast at 200 °C to achieve a crispy skin while keeping the meat juicy
• Reduce the prune sauce to the proper consistency

Chef Tips from the Video

• Tie the thighs with kitchen twine so the stuffing stays in place during roasting.
• For deeper flavor, add a small sprig of rosemary to the prune sauce.
• Lightly sprinkle fleur de sel just before serving to enhance the sweet‑savory contrast.

Troubleshooting

Storage

Refrigerator: Store the chicken and sauce separately in airtight containers, up to 3 days.

Freezer: The stuffed chicken can be frozen raw (before cooking) for 2 months; the prune sauce freezes for 3 months.

Room temperature: Do not leave the dish at room temperature for more than 2 hours.

Make-Ahead Tips

• The prune sauce can be prepared 24 hours ahead and gently reheated before serving.
• Toasted almonds keep in an airtight jar for a week.