Grilled Chicken Delicacy

Photography by Sarah Anteby

SERVES 10

• 5 lbs (20 pieces) boneless chicken thighs
• 1 cup oil
• 1 tsp garlic powder
• 1 tsp paprika
• 16 oz (450 g) duck sauce
• 16 oz (450 g) apricot jam

FILLING

• 10 slices turkey pastrami, diced
• 16 oz (450 g) frozen broccoli, chopped
• 1 egg
• ¹⁄₂ tsp salt
• ¹⁄₂ tsp garlic
• ¹⁄₂ tsp paprika

Pound chicken to flatten. Combine oil with spices. Dip chicken into spiced oil.

Pan-broil or grill chicken for 5 minutes on each side.

Combine pastrami, broccoli, egg, and spices for filling. Working with one chicken bottom at a time, spread the mixture onto 10 thighs. Top with remaining chicken bottoms. Place in a baking pan.

Combine duck sauce and apricot jam. Pour over chicken. Cover the pan and reheat for 30 minutes at 350°F (175°C). Serve hot.

(Originally featured in Family Table, Issue 695)