edium stainless steel bowl, add chicken thighs, let marinate at least 30
Season chicken thighs with salt and pepper.
ry chicken.
Combine the chorizo and parsley.
Stuff the thighs
reheat a grill for medium heat.
Lay the chicken thighs out skin
Wash and pat dry chicken thighs; lay them flat, inside up.<
edium bowl.
Lay 1 chicken thigh on work surface.
ith cooking spray.
Spread chicken thighs open on a flat work
small bowl (except for the chicken thighs).
Pour the mix into
eat mallet to pound the thighs to an even thickness. Salt
nd reduce heat to simmer for 30 minutes.
Cut red
Season chicken thighs with salt and freshly ground black pepper. Roll up chicken tightly
Season chicken thighs with salt and pepper. Let
garlic, salt and pepper. Place chicken thighs in a large ziploc bag
nd excess fat from the chicken thighs.
Dice onion and celery
For the chicken marinade, combine all ingredients in
loves, cover and simmer gently for 40 minutes.
Heat the
Preheat the oven to 400 degrees F.
Unroll the chicken thighs and place in a 9\" x 13\" baking pan.
Brush with 2 tablespoons water and sprinkle the thighs evenly with the flour.
Bake for 30 minutes.
Combine the cornstarch and brown sugar in a bowl.
Gradually whisk in the soy sauce, lemon juice, cooking wine and water.
Add the ginger and pepper.
Pour over the chicken and bake for an additional 20 minutes.
Serve with basmati rice.
ast each side of the thighs.
Place 1 cup of
pice mixture.
Wash the chicken thighs under cold water and roll
nder the skin of each chicken thigh.
Heat 2 Tbsp