Chicken Thighs-Stuffed

STUFFING:--
5 tbsp rice bran oil
1 onion, fine chopped
3 cloves garlic, fine chopped
½ preserved lemon, fine diced
3 tbsp raisins
2 tbsp pine nuts, roasted
300 g pork mince
SIDS SALT & PEPPER to taste
8 chicken thighs
100 ml dry white wine
100 mi chicken stock
Cos lettuce leaves
SIDS BOYSENBERRY VINEGAR
SIDS CRAZY SALT

Preheat oven to 200°C.
STUFFING: Heat 3 tbsp of oil in a frypan and add onion, garlic, lemons and raisins. Fry gently without browning until onion is soft. Remove from the heat then cool.
Put pine nuts and pork in a mixing bowl and add the onion mixture. Season with SIDS SALT & PEPPER to taste and mix well.
Put the chicken on a clean board, skin side down and flatten to uniform thickness. Remove the skin and save.
CHICKEN SKIN: Cut the chicken skin into 6 pieces. Lay the pieces down, stretched flat, on the baking tray lined with baking paper. Sprinkle lightly with SIDS CRAZY SALT. Bake 45 minutes, until the chicken skin is golden and very crispy.
CHICKEN: Meanwhile, divide the stuffing among the chicken pieces then roll each one up. Place in a roasting dish, side by side with rolled ends underneath so they don't unravel during cooking. Add the remaining oil, wine and chicken stock to the dish then cook in oven for 30 minutes. Cool, then slice 15 mm thick.
Serve in a lettuce leaf, drizzle with a little SIDS BOYSENBERRY VINEGAR and top with a piece of crispy chicken skin.