Caper, Anchovy And Rosemary Stuffed Chicken - cooking recipe

Ingredients

2 oz capers, rinsed, drained, chopped finely
4 cloves garlic, crushed
6 None anchovies, chopped finely
2 tsp fresh rosemary leaves
8 None chicken thighs
None None salad greens, to serve
None None baby potatoes, peeled, sliced and steamed, to serve

Preparation

For the filling, combine capers, garlic, anchovies and rosemary in a small bowl.
Preheat oven broiler to hot. Cut 2 deep slashes in each chicken thigh. Stuff 1 tsp filling into each slash. Cook chicken, skin side down, about 15 mins. Flip and cook 15 more mins, until browned and cooked through. Serve with salad greens and potatoes.