Ingredients
4 pieces Mountaire® Black Label Whole Boneless Chicken Leg, Skin-on
1 cup cream cheese
1 cup baby spinach, lightly packed
½ cup feta cheese
¼ cup parsley
1 tsp lemon zest
½ tsp kosher salt
½ tsp black peppercorns, ground
4 cups Israeli couscous
1 cup harissa sauce, warmed
¼ cup parsley, minced
Directions
Make the spinach and feta stuffing: In a food processor, combine cream cheese, baby spinach, feta cheese, parsley, lemon zest and juice, kosher salt, and black pepper until smooth.
Stuff and baked chicken: Preheat a convection oven to 350°F, low fan. For each skin-on chicken leg, place skin-side down and add 1/2 cup of spinach and feta stuffing. Roll and truss the chicken using butcher’s twine to keep cheese stuffing inside each chicken roll. Place each stuffed chicken on a parchment-lined baking sheet and bake for 30 minutes, until chicken reaches and internal temperature of 165°F. Remove chicken from oven and let rest for 5 minutes.
Remove butcher twine from chicken and slice into 1-inch thick pieces. Plate each serving in the following order: 1 Cup cooked couscous, 1 stuffed chicken leg (sliced), 1/4 Cup harissa sauce, 1 Tablespoon minced parsley.
