handful basil, leaves picked and torn, plus extra to garnish
zest of 1 lemon
25g feta, crumbled
small pinch chilli flakes
500g spinneysFOOD Chicken Thighs, skin on
1 tbsp olive oil
In a large bowl, combine 420g peperonata, the toasted bread, capers, basil and half the lemon zest. Season. Set aside to allow the flavours to infuse.
Put the remaining peperonata and lemon zest, the feta and chilli flakes in a food processor. Season and blitz to combine.
Use your index finger to open up a small pocket between the skin and flesh of the chicken thighs. Carefully spoon the stuffing into each pocket, then fold the skin back over to seal. Chill in the fridge for 30 minutes.
Preheat the oven to 200°C, gas mark 6. Set a large frying pan with the olive oil over a medium-high heat. Fry the thighs for 1-2 minutes on each side, until lightly browned.
Arrange skin-side up on a roasting tray and season. Roast for 20-25 minutes, basting halfway, or until the skin is crisp and golden brown and the meat cooked through.
Transfer the panzanella to a large serving platter and top with the chicken. Garnish with the extra basil leaves.