Chef Sakchai Ditsakul
Board Committee, Thailand Chefs Association
Debone the chicken thigh, leaving the skin on, and season with salt and pepper. Marinate overnight in the chiller.
To prepare the stuffing, saute onions, mushrooms, celery and leek, adding almond slivers and rosemary last.
Fill the chicken with the prepared stuffing, securing the ends, and roast at 220 C for 25 minutes, or until cooked.
Steam pumpkin and potato until cooked and then mash the two together.
Add cream and melted butter. Season with salt and pepper.
Clean garden peas and saute with bacon, onions and garlic. Season with salt and pepper.
Prepare 250 ml of gravy, add the brandy soaked raisins followed by the cream and butter to adjust the flavour.
Cut the stuffed chicken in half and arrange on a serving plate, along with the mashed pumpkin and potato.