¼ cup rice bran oil
1 onion, finely chopped
1 tsp minced garlic
zest of 1 lemon, finely grated
2 rashers bacon, finely chopped or minced
1 cup stale white bread (Sourgood is good) - crusts removed and broken into small pieces
½ cup Barker's Morello Cherry & Raisin Chutney
6 skinless chicken thighs
12 rashers rindless bacon
To make the stuffing gently cook the onion, garlic and zest with the oil in a pan or in a microwave.
Add the bacon, bread and Barker's Morello Cherry & Raisin Chutney and mix well - squeeze with your hands to help the bread absorb moisture from the oil and chutney.
Flatten the chicken thighs with the side of a cleaver or a rolling pin between two sheets of cling wrap or baking paper.
Lay the former skin side down on a flat surface.
Spread one-sixth of the stuffing on each portion and wrap the thigh around the stuffing.
Use two slices of bacon to wrap around each thigh, ensuring any overlap is at the bottom. (You could tie or skewer each piece to secure).
Place on a lightly oiled or lined baking tray.
Bake for approximately 20 minutes in a hot oven 180ºC - 200ºC until nicely browned and cooked through.
Remove from the oven and cool.
Place cooled thighs on serving platter or deli tray.