Spice up your dinner with stuffed chicken thighs delight

When these thighs are served, no one needs any special encouragement to dig in. The stuffing made from red onion, zucchini, eggplant, and tomatoes pairs excellently with the firm, juicy meat of chicken thighs. It’s a delicious alternative to classic cutlets or ordinary oven-baked drumsticks.

Boneless chicken thighs are perfect for both special occasions and everyday meals. Marinating them in olive oil, garlic, balsamic vinegar, and honey gives them a sweet and sour taste and an aromatic smell. This is the secret to success.

Ingredients:

• 1.3 lbs boneless chicken thighs
• Salt and pepper to taste
• 5 tablespoons olive oil
• 2 cloves garlic
• 1/3 cup water
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• A handful of fresh basil

Stuffing:

• 1 red onion
• 1 small zucchini
• 1 small eggplant
• 2 peeled tomatoes
• 2 cloves garlic
• 1 teaspoon salt
• 1/2 teaspoon pepper

Other ingredients:

• 4 tablespoons tomato passata with herbs
• 3.5 oz grated mozzarella

Preparation:

Step 1: Chop the red onion and dice the zucchini into small pieces. Sauté in a pan with heated oil or olive oil. Once the onion becomes translucent, add the garlic pressed through a press, followed by the peeled and diced eggplant. After a moment, add the chopped tomatoes, season with salt and pepper, and fry briefly.

Step 2: Place the chicken thighs on a cutting board and sprinkle with salt and pepper. Sear them in a pan with heated oil. When the meat begins to brown, add the chopped garlic. After a moment, pour in water, balsamic vinegar, honey, and add chopped basil.

Step 3: On a piece of baking paper, place a thigh, add a portion of vegetables, sprinkle with cheese, and drizzle with passata. Repeat with the remaining pieces of meat, each on a separate piece of parchment. Place in an oven preheated to 340 degrees Fahrenheit for 15 minutes.

Step 4: Serve the prepared dish warm, garnished with chopped parsley. You can add potatoes, fries, rice, or your favorite salad. Enjoy!