Name: Mint and coconut-stuffed chicken with grilled peach salad
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1
Ingredients: 125.00 ml fresh mint leaves, finely chopped; 125.00 ml fresh flat-leaf parsley leaves, finely chopped; 2 green onions, finely chopped; 56.10 gm desiccated coconut; 1 green chilli, finely chopped; 2 garlic cloves, crushed; 72.80 gm extra virgin olive oil; 6 large chicken thigh cutlets, with skin; Olive oil cooking spray; 6 bullhorn chillies, halved lengthways, seeds removed; 3 yellow peaches, cut into wedges; 40.00 ml white balsamic vinegar; 5.90 gm wholegrain mustard; 60g baby rocket; 82.50 ml roasted almonds, roughly chopped

Mint and coconut-stuffed chicken with grilled peach salad

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Prep Time:
20 minutes

Cook Time:
50 minutes

Total Time:
70 minutes

Mint and coconut stuffed chicken with grilled peach, rocket, and almond salad.

Ingredients:

125.00 ml fresh mint leaves, finely chopped
125.00 ml fresh flat-leaf parsley leaves, finely chopped
2 green onions, finely chopped
56.10 gm desiccated coconut
1 green chilli, finely chopped
72.80 gm extra virgin olive oil
6 large chicken thigh cutlets, with skin
Olive oil cooking spray
6 bullhorn chillies, halved lengthways, seeds removed
3 yellow peaches, cut into wedges
40.00 ml white balsamic vinegar
5.90 gm wholegrain mustard
60g baby rocket
82.50 ml roasted almonds, roughly chopped

Instructions:

Preheat your oven to 200C/180C fan-forced and line a large roasting pan with baking paper.
In a bowl, mix together fresh mint, parsley, diced onion, shredded coconut, chopped chilli, minced garlic, and a drizzle of oil. Season with salt and pepper to taste.
Gently lift the skin of each chicken piece to make a pocket. Fill with mint mixture, massaging to spread evenly. Use any extra mixture to coat the chicken. Arrange chicken in pan, then mist with oil and season with salt and pepper. Bake for 45-50 minutes until golden brown and fully cooked.
Prepare the grilled peach salad by preheating a barbecue grill or chargrill pan to medium-high heat. Drizzle 2 teaspoons of oil over the chili and peach. Grill the chili for 8 to 10 minutes until charred and tender, then transfer to a plate. Grill the peach for 2 minutes on each side until charred, then transfer to the plate.
In a jug, combine the remaining oil, vinegar, and mustard. Season with salt and pepper. Arrange rocket, chili, and peach on a serving plate. Drizzle with the dressing and sprinkle with almonds. Serve with chicken.

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