Pan-seared Chicken Thighs with Apricot and Pistachio Stuffing, Wrapped in Prosciutto, with Kumara Purée and Quince Jus

11:30 am on 3 November 2014

Chicken thighs stuffed with ricotta, dried fruit and nuts, then wrapped in salty sweet proscuitto and roasted, make a great combination of flavours.

Serves 6


  • Pan seared chicken thighs image Lou and Ant BentleyQuince jus
  • 200g ricotta
  • 3 Tbsp fresh white breadcrumbs
  • 1 large clove garlic, peeled and crushed
  • 1 Tbsp chopped thyme
  • 4 Tbsp chopped dried apricots (or cranberries)
  • 4 Tbsp pistachios, chopped
  • Salt and freshly ground black pepper
  • 6 free-range boneless, skinless chicken thighs
  • 4 slices proscuitto
  • 2 tbsp olive oil
  • Kumara purée


Make the quince jus and keep warm.

Preheat the oven to 180°C.

In a bowl mix ricotta, breadcrumbs, garlic, chopped thyme, apricots, pistachios, half a teaspoon of salt and a few grinds of black pepper. Taste the mixture and make sure that it has enough seasoning.

Place each chicken thigh between two pieces of cling wrap and bash to flatten  out so that  each  thigh is even in thickness. Spread ricotta mixture over meat, and then roll up. Then roll a piece of proscuitto around each thigh and set aside.

Heat the oil in a large non-stick frying pan over medium heat.

Once the oil is sizzling, add the chicken and turn every 2 minutes until the chicken is golden on all sides. Remove the chicken parcels onto a roasting tray and cook in the oven for 15–20 minutes, or until just cooked through. Cover the chicken loosely with foil and rest it for at least 5 minutes before slicing and serving.

While the chicken is in the oven, prepare the kumara purée.


To plate and serve

Cook the greens in lightly salted water until just tender.

Spoon kumara purée into the centre of 6 warmed plates and top with the sliced chicken and a few greens to the side. Spoon over the quince jus and serve immediately.

From Nine To Noon

Find a Recipe

or browse by title