Moroccan-style Chicken With Almonds

Total Time
50mins
Prep 30 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. 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. To toast the almonds, place them on a rimmed baking sheet and toast them in a preheated 350°F oven for 8 to 10 minutes, until they are light golden brown and fragrant.
  3. Combine the raisins, green onions, grated apple, ground ginger and breadcrumbs in a bowl.
  4. Spread each fillet with a level tablespoon of the breadcrumb mixture, roll up and secure with toothpicks.
  5. Heat the oil in a large Dutch oven or pot, and cook the chicken in batches until brown.
  6. Remove from pan and set aside.
  7. Combine the almonds, orange juice, plum jam, wine, cinnamon and stock in the same pan.
  8. Bring to the boil and return chicken to pan.
  9. Simmer, uncovered until chicken is tender, around 20 minutes.
  10. Remove toothpicks and garnish with extra toasted almonds and shredded green onion.
  11. Serve over cous cous.

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