Ingredients:
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
Directions:
Preheat the oven to 450F 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 butcher’s 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.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.