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Sweet Potato, Chestnut, and Leek Stuffed Chicken (Gluten Free, Whole30, Paleo)

After a week plus of non stop eating and carb bingeing  it's time to get back to healthy eating. I've been working on lots of different gluten free and sugar free chicken recipes and this one has been one of the winners. The flavors are bright from the orange but not overwhelming and the starchy chestnuts give you the satisfaction of a stuffing without the heavy bread. A big bonus is that this chicken slices like a dream giving you beautiful medallions every time.This dish is super easy to put together but looks like you spent hours. It's also perfect for Thanksgiving but I'll have to remind myself of that in a few months. Enjoy!




10 Boneless chicken thighs (pargiyot)
2 Tbl olive oil
1 cup chopped leek (about one medium size leek)
3 cloves garlic
2 cups shredded sweet potato (shred on the thicker side), about 1 medium sweet potat0
1 1/2 cups roughly chopped chestnuts,  approx 200 grams or 2 of those individual snack packets
1/4 cup chopped parsley
1/4 cup dried cranberries
1/2 tsp grated orange zest
salt and pepper

For the Orange glaze:
2 Tablespoons pure orange juice concentrate
1 Tablespoon Dijon mustard
1/2 Tablespoon olive oil
1 tsp honey (optional)

Preheat oven to 350. Place your pargiyot between two pieces of parchment paper and using a mallet, pound them to flatten them. In a saute pan heat the olive oil. Add the leek and garlic, season with salt and pepper and saute until the leek is translucent about 5 minutes. Add the shredded sweet potatoes and cook another 3 minutes. Add the chestnuts, parsley, cranberries and orange zest. Season everything with salt and pepper and cook another two minutes. Remove from stove and cool completely.
Lay each pargit flat and stuff and place about 2 tablespoons of mixture at one end. Roll the chicken up tightly and lay seam side down in a pan. Spread the glaze over the top of each piece of chicken. Cover and bake  35-40 minutes. Uncover, baste the top with some of the juices from the bottom or spread with extra glaze and bake another 20 minutes. Slice and serve.




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