Feijoa stuffed chicken thighs with a feijoa, chilli and lime salad

Vanessa Lewis

My dad always loved to stuff different ingredients under the skin of a chicken. One of my favourite combos of his was super finely sliced garlic and sage leaves, it was outstanding. Dad is my inspiration for this dish and, of course, I have to mix it up a bit — this time with feijoa, onion and chilli.

Chicken thighs

4	Chicken thighs (Main)
1	Feijoa (Main)
¼	Red onions
1	Red chilli
1 Tbsp	Olive oil

Feijoa salad

½	red onion
2	Limes (Main)
4	Feijoas (Main)
1	Red chilli
½ cup	Chopped coriander
½ cup	Chopped mint

Directions

1. Preheat the oven to 180C.
2. For the chicken, finely slice the feijoa, onion and chilli.
3. Gently tease the chicken skin off the flesh and then layer the feijoa, onion and chilli under the skin.
4. Drizzle over the olive oil, season with flake salt and bake for 20 mins or until chicken is cooked through.
5. Meanwhile, make the salad. Finely slice the onion and soak in the juice of 1 lime. Peel and chop the feijoa into cubes. Finely slice the chilli.
6. Combine the feijoa, onion, chilli and herbs in a bowl. Squeeze over the juice of the remaining lime and season with flaked salt to taste.

Serve this with Simon's

borlotti and potato puree

Also see hisfeijoa superfood smoothie