MAKES 6 SERVINGS
5 ounces baby spinach 2 pounds skin-on, bone-in chicken thighs (8 thighs) 2 tablespoons crushed ice Kosher salt 1 teaspoon grated lemon zest Ground black pepper 1 tablespoon extra-virgin olive oil.
2 pounds skin-on, bone-in chicken thighs (8 thighs)
2 tablespoons crushed ice
1 teaspoon grated lemon zest
Ground black pepper
1 tablespoon extra-virgin olive oil.
Using a paring knife, remove the skin and bone from 2 of the chicken thighs. Place the thigh meat in a food processor and pulse until finely chopped. Add the ice and process until absorbed. Add the sour cream and pulse again until well mixed. Add the spinach, 1/2 teaspoon of salt, fennel seeds, lemon zest, nutmeg and 1/8 teaspoon of black pepper. Pulse, scraping down the sides, until well mixed. Set aside.
Arrange the remaining thighs on a cutting board, skin side up. Carefully pull back the skin, leaving it attached on one end. Divide the ground chicken and spinach mixture evenly between the 6 thighs, spreading it evenly over the meat. Stretch the skin back over the filling on each thigh. Arrange the stuffed thighs on a plate, cover with plastic wrap and chill for at least 1 hour and up to overnight.
When ready to cook, heat the oven to 400 degrees.
In a large oven-safe skillet over medium-high, heat the oil. Season the chicken skin lightly with salt and pepper, then add the chicken to the skillet, skin side down. Cook until the skin is golden brown, then use tongs to turn the thighs skin side up. Place the skillet in the oven and roast for 25 minutes, or until the thighs reach 160 degrees.
Remove the skillet from the oven and cover with foil. Let rest for 5 minutes before transferring each thigh to a serving plate. Spoon any juices from the skillet over the thighs just before serving.
Sara Moulton, AP