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Chicken bottoms give this delicacy the texture of veal!
5 pounds (20 pieces) boneless chicken thighs
1 cup oil
1 teaspoon garlic powder
1 teaspoon Gefen Paprika
16 ounces Gefen Duck Sauce
16 ounces apricot jam such as Tuscanini Apricot Fruit Spread
10 slices turkey pastrami, diced
1 pound Beleaf Frozen Broccoli, chopped
1/2 teaspoon salt
1/2 teaspoon garlic
1/2 teaspoon Gefen Paprika
1 egg
Pound chicken to flatten.
Combine oil with spices. Dip chicken into spiced oil.
Pan broil or grill chicken for five minutes on each side.
Combine pastrami, broccoli, egg and spices. Working with one chicken bottom at a time, spread broccoli onto 10 thighs.
Top with remaining chicken bottoms. Place in baking pan.
Combine duck sauce and apricot jam. Pour over chicken.
Reheat covered for 30 minutes at 350 degrees Fahrenheit. Serve hot.
Photography and Styling by Sarah Anteby
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