Chicken Stuffed With Capers, Anchovies And Rosemary - cooking recipe

Ingredients

2 oz capers, rinsed, drained, finely chopped
4 cloves garlic, peeled and minced
6 None anchovies, finely chopped
2 tsp fresh rosemary leaves
8 None chicken thighs

Preparation

Preheat broiler. Combine capers, garlic, anchovies and rosemary. Cut 2 deep slashes in each chicken thigh and stuff with caper mixture. Place chicken on a sheet tray and cook, skin-side down, for about 15 mins. Turn over and cook for another 15 mins, or until browned and cooked through. Serve.