Ingredients:
- 4 chicken legs , butterflied open and thigh and drumstick bones removed (this can be done by your butcher)
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 780.36 Kcal (3267 kJ) | ||
| Calories from fat | 491.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.65g | 84% | |
|---|---|---|---|
| Cholesterol | 249.14mg | 83% | |
| Sodium | 613.78mg | 26% | |
| Potassium | 1150.45mg | 24% | |
| Total Carbs | 14.31g | 5% | |
| Sugars | 8.79g | 35% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 59.46g | 119% | |
| Vitamin C | 14.4mg | 24% | |
| Iron | 5.5mg | 31% | |
| Calcium | 171.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 178.75 Kcal (748 kJ) | ||
| Calories from fat | 112.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.52g | 84% | |
|---|---|---|---|
| Cholesterol | 57.07mg | 83% | |
| Sodium | 140.59mg | 26% | |
| Potassium | 263.52mg | 24% | |
| Total Carbs | 3.28g | 5% | |
| Sugars | 2.01g | 35% | |
| Dietary Fiber | 0.73g | 13% | |
| Protein | 13.62g | 119% | |
| Vitamin C | 3.3mg | 24% | |
| Iron | 1.3mg | 31% | |
| Calcium | 39.2mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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