Sicilian Pine Nut Chicken Braciole Recipe

Why You’ll Love This this Sicilian Pine Nut Chicken Braciole

This Sicilian braciole transforms humble chicken legs into something absolutely restaurant-worthy, with that crispy golden skin hiding a treasure of nutty pine nuts, sharp pecorino, and warm nutmeg inside.

The fresh tomato relish with briny olives and capers adds just the right pop of Mediterranean brightness to cut through all that rich, savory filling.

Plus, your butcher can do all the tricky bone-removing work for you, so really you’re just stuffing, tying, and roasting your way to dinner party glory.

Ingredients List

This recipe calls for a beautiful mix of Mediterranean ingredients that’ll make your kitchen smell like you’ve been transported straight to Sicily.

• 1 1/4 cups pine nuts
• 1/2 cup freshly grated pecorino romano cheese
• 1 teaspoon grated nutmeg
• 4 chicken legs, butterflied open and thigh and drumstick bones removed
• Salt and pepper
• 2 cups chopped fresh tomatoes
• 1/4 cup small black olives, such as nicoise
• 2 tablespoons capers, rinsed and drained
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon hot red pepper flakes, more to taste
• 2 tablespoons dried currants
• Pine nuts are packed with healthy fats and protein, though they’re pretty calorie-dense, so this dish definitely falls into the “special occasion” category rather than everyday eating
• The olive oil provides heart-healthy monounsaturated fats, while the tomatoes bring vitamin C and antioxidants to balance out all that rich, nutty goodness
• If you’re watching sodium, go easy on the capers and olives since they’re naturally quite salty from their brining process

Step by Step Directions

This traditional Sicilian dish transforms humble chicken legs into an elegant stuffed masterpiece with a vibrant Mediterranean topping.

• Preheat your oven to 450°F and get your workspace ready with a cutting board and mixing bowls.
• In a mixing bowl, combine 1 cup of the pine nuts, pecorino romano cheese, and grated nutmeg to create your stuffing mixture.
• Place the butterflied chicken legs skin-side down on your cutting board and season generously with salt and pepper.
• Divide the pine nut and cheese mixture evenly among the four chicken legs, stuffing them as full as possible without overpacking.
• Carefully fold the meat up and around the filling, then tie each piece tightly with butcher’s twine to secure the stuffing inside.
• Place the tied chicken legs in a small roasting pan with the seam side facing down to prevent the filling from escaping.
• Roast for 25 to 30 minutes, or until the skin is golden brown and crispy and the internal temperature reaches 165°F.
• Remove from the oven and let the chicken rest while you prepare the topping.
• In a medium bowl, mix together the chopped tomatoes, black olives, capers, olive oil, balsamic vinegar, red pepper flakes, dried currants, and remaining 1/4 cup pine nuts.
• Carefully remove the twine from each chicken piece and place one on each serving plate.
• Spoon the fresh tomato and olive mixture generously over each piece of chicken and serve immediately.

For an even more authentic smoky flavor, consider preparing this dish on a BBQ smoker grill to infuse the chicken with that distinctive wood-fired taste.

Substitutions and Variations

• Make it dairy-free – Nutritional yeast can replace the cheese, though I won’t pretend it tastes exactly the same, but it does add that nutty, savory element you’re after.
• Dried fruit swaps – Golden raisins, chopped dried apricots, or even dried cranberries can replace the currants in the topping.
• Vinegar options – Red wine vinegar or even a splash of lemon juice works when balsamic isn’t in your pantry, because sometimes we forget to check before we start cooking.

Additional Things to Serve With This Dish

This rich, nutty chicken pairs beautifully with sides that won’t compete for attention but will soak up all those gorgeous Mediterranean flavors.

• Creamy polenta – The smooth texture is perfect for catching every drop of that tomato-caper mixture, and honestly, what doesn’t taste better with polenta underneath it.
• Simple pasta – Think orzo, ditalini, or even broken spaghetti tossed with olive oil and garlic, because sometimes you need something to twirl while you contemplate how good this chicken is.
• Crusty bread – A good sourdough or ciabatta for mopping up the sauce, which would be a crime to leave on the plate.
• Roasted vegetables – Zucchini, eggplant, or bell peppers keep the Sicilian theme going, and they love hanging out with pine nuts and capers.
• Arugula salad – The peppery bite cuts through the richness, plus it makes you feel like you’re eating something healthy even though you just consumed a chicken leg stuffed with cheese and nuts.
• Rice pilaf – With a little saffron if you’re feeling fancy, or just plain if you’re keeping it simple, because not every meal needs to be a production.

Cooking Tips & Tricks (Chef’s Notes)

Making this braciole might seem intimidating at first, but a few strategic moves will turn you into a Sicilian grandma in no time.

• Ask your butcher to butterfly the chicken legs – This saves you from wrestling with tiny bones and potentially stabbing yourself with a boning knife, which is never a good look.
• Don’t overstuff the filling – I know it’s tempting to cram every last pine nut in there, but overstuffed braciole will burst open like a piñata in the oven, and nobody wants their cheese and nuts scattered across the pan.
• Tie them tight, but not too tight – Think snug sweater, not tourniquet, because the meat will shrink as it cooks and you don’t want the twine cutting through.
• Use kitchen shears to remove the twine – Trying to untie hot, greasy string with your fingers is a special kind of torture that we can easily avoid.
• Let them rest before slicing – Five minutes is all you need, but it keeps all those gorgeous juices from running away the moment you cut into them.
• Make the tomato mixture ahead – It actually tastes better after sitting for an hour or two, which means less last-minute scrambling and more time to panic about whether you tied the braciole correctly.
• Save some pine nuts for garnish – A few scattered on top makes everything look intentional and restaurant-worthy, even if you’re eating in your pajamas.

Nutritional Facts

This protein-packed Sicilian dish delivers impressive nutritional value alongside its bold Mediterranean flavors.

• High in protein – Each serving provides approximately 35-40 grams of complete protein from the chicken, supporting muscle maintenance and keeping you satisfied.
• Rich in healthy fats – Pine nuts and olive oil contribute heart-healthy monounsaturated fats and omega-3 fatty acids.
• Good source of calcium – Pecorino Romano cheese adds a significant calcium boost for bone health.
• Antioxidant powerhouse – Fresh tomatoes provide lycopene, while capers and olives offer additional antioxidants.
• Contains magnesium and zinc – Pine nuts are excellent sources of these essential minerals that support immune function and metabolism.
• Moderate calorie content – Each serving contains roughly 450-500 calories, making it a substantial but not excessive meal.
• Low in carbohydrates – With only about 8-10 grams of carbs per serving, it fits well into low-carb eating plans.
• Iron content – Chicken provides heme iron, which is easily absorbed by the body.
• Vitamin E rich – Pine nuts contribute significant amounts of this fat-soluble antioxidant vitamin.
• Sodium awareness – Between the cheese, olives, and capers, sodium content is moderate to high at approximately 800-900mg per serving.

Fun “Did You Know?”

Did you know that pine nuts aren’t actually nuts at all? They’re seeds from pine cones!

In Sicily, where braciole originated, these precious seeds have been treasured for centuries. I find it fascinating that it takes up to three years for pine cones to mature and release their edible seeds. That’s why pine nuts cost so much at the grocery store.

Ancient Romans considered them an aphrodisiac and symbol of fertility. Today’s Sicilian cooks still harvest them by hand, continuing traditions passed down through generations.

Each tiny seed packs incredible flavor into our beloved braciole.