Halloumi stuffed Chicken Thighs with Cherry Tomatoes, Olives and Garlic
Halloumi is perfect for stuffing meat, as it doesn’t melt into nothingness when roasted. In fact, it softens to a pillow-y, marshmallow-y deliciousness and it gives amazing flavor and saltiness.
This is a very aromatic, delicious dish. The only fiddly moment is stuffing the thighs, which can become stress free when you realise that the halloumi doesn’t need to be encased in the thigh.
For the herb infused olive oil
2 Tbs olive oil
1 tsp fresh thyme, chopped
1 tsp fresh rosemary chopped
1 garlic clove crushed
Salt and pepper
For the Chicken
8 boneless Barkers chicken thighs with skin
8 pieces halloumi, about the size of your index finger (you will need about 150 grams). Ask at our Deli counter or find it in the fridges.
About 800 grams cherry tomatoes
1 cup green olives (you can substitute black olives)
12 cloves garlic, unpeeled and slightly crushed with the side of a knife
4 Tbs olive oil
2 Tbs balsamic vinegar
10 fresh thyme sprigs
½ Tbs dried coriander seeds, crushed
Salt and freshly ground black pepper
Preheat oven to 200 C. Mix together all the ingredients for the infused olive oil. Go easy on the salt, as halloumi is salty.
Open the chicken thighs skin side down, and press down slightly with a meat tenderiser or a rolling pin to flatten a bit. Brush the inside of the thigh with the infused olive oil. Put one piece of halloumi in the centre of the thigh and roll. Secure with a small metal skewer or kitchen twine.
Place thighs in a baking pan, seam side down. Scatter the cherry tomatoes, olives and garlic in the pan. Mix the 4 tablespoons olive oil with any left over infused oil you may have and the balsamic vinegar. Drizzle all over the thighs, tomatoes and olives. Sprinkle with the crushed coriander and thyme sprigs. Season with salt and freshly ground black pepper.
Roast chicken in the preheated oven for 45 minutes until chicken is golden and cooked through. Remove the skewers from chicken. Transfer to each plate 2 chicken thighs, cherry tomatoes, olives and garlic cloves. Serve with rice or mashed potatoes, drizzled liberally with the pan juices.