Prep 30 mins
Cook 30 mins
Recipe from Mario Batali: Simple Italian Food
- 1 1⁄4 cups pine nuts
- 1⁄2 cup freshly grated pecorino romano cheese
- 1 teaspoon grated nutmeg
- 4 chicken legs, butterflied open and thigh and drumstick bones removed (this can be done by your butcher)
- salt and pepper
- 2 cups chopped fresh tomatoes
- 1⁄4 cup small black olives, such as nicoise
- 2 tablespoons capers, rinsed and drained
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon hot red pepper flakes, more to taste
- 2 tablespoons dried currants
- Preheat the oven to 450° F.
- In a mixing bowl combine 1 cup of the pine nuts, the pecorino, and nutmeg.
- Place the chicken legs skin side down on a cutting board and season with salt and pepper.
- Divide the pine nut mixture among the chicken legs, filling them as full as possible.
- Fold the meat up and around the mixture and tie tightly with butchers twine.
- Place the legs in a small roasting pan, flap side down.
- Roast for 25 to 30 minutes, or until browned and crispy and cooked through.
- Remove from oven and allow to cool.
- In a medium bowl, mix the chopped tomatoes, olives, capers, olive oil, vinegar, red pepper flakes, and currants.
- Place 1 piece of chicken on each plate and spoon some over each piece of chicken and serve.
This is an excellent and very yummy dish. I highly recommend it to everyone who likes currents, and Mean's recipes. Suggest you leave it as written the first time before you alter it to suit your own HH tastes.