Step 1:

  • Cut the chicken breast length ways with a sharp knife until almost in two pieces, so that it opens like a book.
  • Step 2:

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

  • Close the fold in the chicken and place on a baking tray. Apricots should now be wrapped inside the chicken breast.
  • Step 4:

  • 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.
  • Step 5:

  • Step 6:

  • 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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