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Chicken Recipes

Roast Moroccan Chicken with Grapes

Style the Dish
  • Preheat oven to 190ºC
  • 4 single chicken breasts, on the bone
  • 2 tbls olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1½ tspn Moroccan spice blend or ground cumin
  • 2 tbls pinenuts
  • 100g seedless green or red flame grapes, halved if large
  • ½ cup white wine
  1. Cut a deep pocket into the side of each chicken breast. Heat oil in a frying pan and cook chicken over a high heat until golden on both sides. Remove chicken from pan and allow to cool slightly whilst preparing the stuffing.
  2. Using the same frying pan, cook the onion, garlic, Moroccan spices/cumin and pinenuts for 3 - 4 minutes or until onions and just begin to brown. Remove from heat and stir in grapes. Use this mixture to fill the chicken pockets.
  3. Secure chicken with toothpicks or string, transfer to a baking dish and pour over the wine. Bake for 30 – 40 minutes or until the chicken is cooked through. Serve on a bed of rice, mashed potato or cous cous.
Suggested wine matches