1. Preheat the oven to 450° F. 2. In a mixing bowl combine 1 cup of the pine nuts, the pecorino, and nutmeg. 3. Place the chicken legs skin side down on a cutting board and season with salt and pepper. 4. Divide the pine nut mixture among the chicken legs, filling them as full as possible. 5. Fold the meat up and around the mixture and tie tightly with butchers twine. 6. Place the legs in a small roasting pan, flap side down. 7. Roast for 25 to 30 minutes, or until browned and crispy and cooked through. 8. Remove from oven and allow to cool. 9. In a medium bowl, mix the chopped tomatoes, olives, capers, olive oil, vinegar, red pepper flakes, and currants. 10. Place 1 piece of chicken on each plate and spoon some over each piece of chicken and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
