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Middle Eastern Fruit Stuffed Chicken

Published by Deb

Nut coated fruity chicken grill for all fans of middle eastern cooking :) Really spices up boring grilled chicken



  • 1 Chicken breast per person
  • Flaked or ground almonds
  • Lemon juice
  • Dried apricots/raisins
  • Spice/saffron to taste


Cut the chicken breast length ways with a sharp knife until almost in two pieces, so that it opens like a book.

Insert 3-6 apricots (depending on size of apricots and chicken) into the fold and a few raisins if desired.

Close the fold in the chicken and place on a baking tray. Apricots should now be wrapped inside the chicken breast.

Mix the flaked/ground almonds with enough lemon juice to make a paste (a little honey can be used if you want it slightly sweeter). Baste the top of the chicken breast with the almond/lemon paste (a little saffron or spice can be added to suit personal tastes). 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. Cock for another 10 minutes or until chicken juices run clear.

I think this recipe is Lebanesse although a couple of people said it sounds more Afghani. Either way its delicious :) I find a little carraway with the almond coating is nice.

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