Little goes to waste in traditional Arab households, especially when it comes to butchering livestock, and my family is no exception. Around the holidays, my mother often made a dish of spleen stuffed with the most piquant garlic and herb filling. As a child, I hated spleen because I found it too minerally, but I would always take a piece of bread and mop up the delicious stuffing that had fallen out into the pan. Here I replicate that filling but with milder, and more easily accessible, chicken thighs for the best of both worlds. The potatoes are optional, but I love the crispiness and flavor that come from cooking them alongside the chicken and its rendered fat. The stuffing works just as well with other cuts of meat, such as flank steak or chicken breast, and of course, with lamb offal.
Notes: You can replace the cilantro with 2 tablespoons crushed dried herbs, such as za’atar, oregano, marjoram, thyme, dill, etc. If you do, reduce the salt in the stuffing to ¼ teaspoon.