Chicken thigh stuffed with almonds and prune sauce
Recipe by Cooking by Nissou
A sweet‑savory dish with oriental accents, perfect for holidays or any special occasion. Boneless chicken thigh fillets stuffed with toasted almonds, served with roasted new potatoes and a velvety prune sauce. A combination of textures and flavors that will delight your guests.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
55m
Prep
55m
Cook
13m
Cleanup
2h 3m
Total
Cost Breakdown
Total cost:$13.20
Per serving:$3.30
Critical Success Points
- • 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
Safety Warnings
- • Handle raw chicken with separate utensils to avoid cross‑contamination.
- • Use gloves or a towel when handling the hot chicken skin removed from the oven.
- • Beware of very hot toasted almonds; they can cause burns.
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