Chicken roll with kuraga

6 servings
1 hour

Carefully cut out the bone from washed chicken thighs, beat the meat, salt, pepper. Soak the dried apricots in hot water for 20 minutes. Cut the leeks into pieces. Put 3 pieces of dried apricots and several rings of leek on the chipped chicken meat. Wrap the chicken with roll, tighten with thread. Transfer the rolls with the chicken to an oil-greased baking sheet. Grease on top with mayonnaise mixed with chopped garlic. Oven at high heat in the oven for 20 minutes. Then lower the fire to small and bake for another 20 minutes. Sprinkle the ready-made rolls with the kuraga on top with peeled toasted and crushed seeds and fresh herbs.