Chicken Recipes

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

• 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.
• Using the same frying pan, cook 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.
• 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.