Feijoa stuffed chicken with feijoa, chilli, and lime salad
This delicious, seasonal meal is a rare showstopper. It makes use of fresh feijoas and adds a subtle zing of chilli. Sweet and spicy, our feijoa-stuffed chicken will leave your mouth watering for more. Make the most of feijoas while they’re in season and give this tasty recipe a go!
Ingredients
Chicken
4 chicken thighs, with skin
1 feijoa, finely sliced
1 red chilli, finely sliced
¼ red onion, finely sliced
1 tbsp olive oil
Salt, to season
Feijoa, Chilli, Lime Salad
2 limes, juiced
4 feijoas, peeled and chopped
1 red chilli, finely sliced
½ red onion, finely sliced
½ cup mint, chopped
½ cup coriander, chopped
Salt and pepper, to taste
Method:
Preheat your oven to 180C.
1. Combine the feijoa, chilli, and red onions in a bowl. Gently peel the skin back from each chicken thigh and stuff with your feijoa mixture. Place the skin back over the mixture once done.
2. Arrange the stuffed thighs on a baking tray, drizzle with the olive oil and season with salt. Bake in the oven for approximately 20 minutes or until the chicken is cooked all the way through.
3. To prepare the salad, place the onion in the juice of one lime. Set aside to soak.
4. In a bowl, combine the feijoas, chilli, onion, mint, and coriander. Drizzle with the juice of the other lime, and season to taste.
Serve the chicken and salad with a side of hearty vegetables. We recommend new potatoes garnished with mint and a drizzle of olive oil.
