This takes a little more effort than most recipes, but it's well worth it. Both the sauce and the stuffing can be made the day before and will keep in the refrigerator, a day or two, until you're ready to use it. On the day of actually preparing the dish, make the penne pasta about 30 minutes before chicken thighs are finished baking in solar oven.
Red Bell Pepper-Tomato-Onion-Okra Sauce
Brown in 2 Tablespoons olive oil or schmaltz (rendered chicken fat).
Set browned thighs aside. Glaze pan with 1/4 cup water/white wine, scraping all browned bits off pan. Add all but one-half cup of sauce to pan and blend; pour mixture into bottom of baking pan, place browned thighs over sauce. Cover and bake in preheated solar oven for approximately 50 minutes or until inserted thermometer reads 160F. Remove from oven and let chicken thighs rest for 10 to 15 minutes. Cook penne pasta while chicken thighs are resting.
Drain pasta; toss with 1/2 cup of reserved sauce. Remove thighs from sauce; snip strings/rubber bands; slice evenly into pinwheels. To serve, place pasta on plate, add 1/2 cup of sauce over top and add 3-4 pinwheels, sprinkle with fresh parmesan cheese and finely chopped parsley.
What would you use to stuff the chicken thighs?