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Article content 2 jalapeno peppers, finely chopped ½ cup (125 mL) packed fresh coriander leaves, finely chopped ¼ cup (60 mL) finely chopped walnuts 3 tablespoons (45 mL) olive oil 1 tablespoon (15 mL) fresh lemon juice ½ teaspoon (2 mL) ground cumin ½ teaspoon (2 mL) salt ¼ teaspoon (1 mL) freshly ground pepper Substitute 2 tablespoons (30 mL) crushed, dried herbs such as za’atar, oregano, marjoram, thyme, and dill, and reduce salt to ¼ teaspoon (1 mL). Sprinkle chicken thighs with salt and coat with oil. Refrigerate at least 30 minutes or overnight. Stuffing: In a bowl, combine garlic, red chilies, jalapeno peppers, coriander, walnuts, oil, lemon juice, cumin, salt and pepper, and combine well. Using your fingers, loosen skin from thighs just enough to make a pocket on each one for the stuffing. Divide stuffing evenly and use to stuff each thigh, pulling the skin over the stuffing.

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