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Episode 110 - South Seas Feast
Stuffed Chicken Thighs
Stuffed Chicken Thighs
For his South Seas Feast, 'Trader Nik' invited an old colleague, Efron Nonan, to share some recipes from Paradise. With Nik as a humble sous chef, the secrets of a sumptuous meal are revealed with recipes for stuffed chicken thighs and an exotic Polynesian risotto wrapped up in a banana leaf.

Ingredients  Serves eight
  • 16 - 20 de-boned chicken thighs
  • 1 cup hoisin sauce
  • 1 cup soya sauce plus 1/2 cup
  • 4 tbsp crushed fresh garlic
  • 1 tbsp vegetable oil
  • 4 cups mixed, fresh julienned vegetables: leeks, zucchini, red pepper, snow peas, carrots,
  • straw mushrooms, yellow pepper
  • 1 package bean sprout cellophane noodles

  • Combine hoisin, soya and garlic and pour over chicken thighs, coating both sides and under the skin.
  • Wash and prepare assorted vegetables.
  • Soften dried 'cellophane' noodles by placing them in a large bowl and soak them in hot water. Drain.
  • Heat wok to about 350 degrees and add enough oil to coat pan.
  • Saute vegetables quickly .
  • Add noodles to vegetable mixture in the wok.
  • Add additional soya sauce.
  • Remove from heat and when slightly cooled stuff each chicken thigh with vegetable noodle mixture, rolling and tying with butchers string at either end.
  • Place them smooth side up in an oven proof dish.
  • Bake in a preheated oven at 400 degrees for 15 - 20 minutes.
  • Serve with Polynesian Risotto (see next recipe)