Chicken Sarma (Turkish Stuffed Rolled Chicken)

In a pan, sauté 1 finely diced onion and 1 julienned red pepper in 1/2 tea glass (about 50 ml / 3 tbsp + 1 tsp) of vegetable oil. Add 3 peeled and cubed tomatoes, then drain and rinse 1 small can of mixed garnish peas and add them in. Pour in 1/2 water glass (about 100 ml / 1/3 cup + 1 tbsp) of water, 1 teaspoon of black pepper, and 1/2 dessert spoon (about 1 tsp) of salt. Once it comes to a boil, reduce the heat and let it cook. Remove from the heat when most of the liquid has reduced.

Using a spatula, pound the 4 boneless grilled chicken thighs on the flesh side. Place some of the prepared filling inside each piece and roll them up tightly. Arrange the rolls on a baking tray lined with parchment paper and drizzle a very small amount of vegetable oil over the top. Thread 1 cherry tomato onto a toothpick and skewer it through each chicken roll (to keep the roll from opening). Bake in a preheated oven at 190°C (375°F) until the chicken is fully cooked.