Chicken With Oat, Apricot and Sage Stuffing |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A perfect alternative to a 'traditional' Sunday roast. Serve with freshly steamed vegetables and roast potatoes. Try replacing the apricots in the stuffing with dates or diced apple and toasted pine nuts. Ingredients:
2 tablespoons olive oil |
8 chicken thighs, scored |
1 ounce fresh sage |
5 ounces dried apricots |
1 onion, chopped |
3 ounces rolled oats |
3 1/2 ounces breadcrumbs |
Directions:
1. Preheat the oven to 400°F
2. Heat the oil in a large frying pan and fry the chicken skin side down for 3-4 minutes until golden, transfer to a roasting tin. Place a whole sage leaf over each chicken thigh. Reserve 8 whole apricots.
3. Add the onion to the pan and fry for 4-5 minutes until golden. Chop the remaining sage and apricots and add to the onions with the oats and breadcrumbs, season and cook for 2 minutes, stirring. Stir in 6 tbsp water. Mould into 4 large stuffing balls and add to the roasting tin.
4. Roast for 25-30 minutes, placing the reserved apricots on top of the chicken thighs half way through.
5. Serve.
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