Fruit-stuffed chicken

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Prep time:

Cook time:

Serves: 1



  • 1 chicken breast

  • 1 handful ground almonds

  • 3 apricots (or more if you like)

  • 1 pinch saffron (to taste)

  • 5 raisins (or more if you like)

  • 1 tbsp lemon juice


  1. Cut the chicken breast lengthways with a sharp knife until almost in two pieces, so that it opens like a book.
  2. Insert 3-6 apricots (depending on size of apricots and chicken) into the fold and a few raisins if desired.
  3. Close the fold in the chicken and place on a baking tray. Apricots should now be wrapped inside the chicken breast.
  4. Mix the ground almonds with enough lemon juice to make a paste (a little honey can be used if you want it slightly sweeter).
  5. Baste the top of the chicken breast with the almond/lemon paste (a little saffron or spice can be added to suit personal tastes).
  6. Place the basted chicken on a baking tray under a grill at about 200 degrees. After 10 minutes turn the chicken and baste the other side. Cook for another 10 minutes or until chicken juices run clear.

Additional Information

  • Egg Free

  • Dairy Free

  • Gluten Free

  • Main Course

  • Chicken

  • Make Ahead

  • Can Freeze

  • moroccan

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Your comments

  • 29/01/08 14:26

    A change from boring chicken breasts.