Debone the chicken thighs and add salt, pepper, marjoram and cumin.

Prepare the filling by chopping the sunflower seeds and adding the parmesan, crushed garlic, olive oil and stock, and pepper if desired. Spoon the filling onto the thighs, fold them and secure them with a toothpick.

Fry the meat in an oiled pan or on a griddle. Baste it several times with oil during frying, then pour the beer over it.

Recipe is from PP cook book Smells like home, contributed by Majda Sečko, Slovenia.