Name: Moroccan-style chicken with almonds
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 1 cup (170g) raisins, chopped coarsely; 3 green onions, chopped finely; 1 apple (150g), peeled, cored, grated; 1 teaspoon ground ginger; 1/2 cup (35g) stale breadcrumbs; 14 chicken thigh fillets (1.5kg); 1 tablespoon olive oil; 1/3 cup (55g) blanched almonds, toasted; 1/2 cup (125ml) orange juice; 1/4 cup (80g) plum jam; 1/2 cup (125ml) dry white wine; 1/2 teaspoon ground cinnamon; 1 cup (250ml) chicken stock

Ingredients

1 cup (170g) raisins, chopped coarsely

3 green onions, chopped finely

1 apple (150g), peeled, cored, grated

1 teaspoon ground ginger

1/2 cup (35g) stale breadcrumbs

14 chicken thigh fillets (1.5kg)

1 tablespoon olive oil

1/3 cup (55g) blanched almonds, toasted

1/2 cup (125ml) orange juice

1/4 cup (80g) plum jam

1/2 cup (125ml) dry white wine

1/2 teaspoon ground cinnamon

1 cup (250ml) chicken stock

Method

1.Combine raisins, onion, apple, ginger and breadcrumbs in large bowl; spread level tablespoons of mixture onto each thigh fillet. Roll up; secure with toothpicks.

2.Heat oil in large saucepan; cook chicken, in batches, until browned. Remove from pan.

3.Combine remaining ingredients in pan. Bring to a boil; return chicken to pan. Reduce heat; simmer, uncovered, about 20 minutes or until chicken is tender. Remove and discard toothpicks.

4.Serve sprinkled with extra toasted almonds and finely shredded green onions, if desired.

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