Ingredients
-
1
-
3
-
1
-
1
-
1/2
-
3
-
1
-
1/3
-
1/2
-
1/4
-
1/2
-
1/2
-
1
-
-
Directions
Moroccan-style Chicken With Almonds, Succulent chicken fillets stuffed with raisins, apple and bread crumbs, sauteed until golden, then simmered with almonds in a sweet citrus sauce with a hint of cinnamon Serve the chicken and the delicious sauce over cous cous Recipe adapted from Australian Women’s Weekly , Succulent chicken fillets stuffed with raisins, apple and bread crumbs, sauteed until golden, then simmered with almonds in a sweet citrus sauce with a hint of cinnamon Serve the chicken and the delicious sauce over cous cous Recipe adapted from Australian Women’s Weekly
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Steps
|
1
Done
|
Place Thigh Fillets Between 2 Sheets of Plastic Wrap and Pound Lightly With a Mallet or Other Heavy Flat Object to Flatten- Be Careful not to Tear the Meat. |
|
2
Done
|
to Toast the Almonds, Place Them on a Rimmed Baking Sheet and Toast Them in a Preheated 350f Oven For 8 to 10 Minutes, Until They Are Light Golden Brown and Fragrant. |
|
3
Done
|
Combine the Raisins, Green Onions, Grated Apple, Ground Ginger and Breadcrumbs in a Bowl. |
|
4
Done
|
Spread Each Fillet With a Level Tablespoon of the Breadcrumb Mixture, Roll Up and Secure With Toothpicks. |
|
5
Done
|
Heat the Oil in a Large Dutch Oven or Pot, and Cook the Chicken in Batches Until Brown. |
|
6
Done
|
Remove from Pan and Set Aside. |
|
7
Done
|
Combine the Almonds, Orange Juice, Plum Jam, Wine, Cinnamon and Stock in the Same Pan. |
|
8
Done
|
Bring to the Boil and Return Chicken to Pan. |
|
9
Done
|
Simmer, Uncovered Until Chicken Is Tender, Around 20 Minutes. |
|
10
Done
|
Remove Toothpicks and Garnish With Extra Toasted Almonds and Shredded Green Onion. |
|
11
Done
|
Serve Over Cous Cous. |
