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Categories:Viewed: 17 - Published at: 2 years ago
Ingredients
- 225 g fresh breadcrumbs
- 75 g dried apricots (roughly chopped)
- 35 g pine nuts (toasted)
- 75 g prunes (roughly chopped)
- 1 lemon, zest of
- 30 g butter
- 1 onion, small diced
- 3 teaspoons rosemary, finely chopped
- 1 egg (lightly whisked)
- 1 teaspoon maldon sea salt
- 1/4 teaspoon black pepper
Method
- In a medium sized bowl combine breadcrumbs, apricots, pinenuts, prunes and lemon zest.
- In a small fry pan melt butter and saute onion over a medium heat until soft and transparent but not brown. Stir in rosemary.
- Add onion to the breadcrumb mixture and combine. Add egg and season to taste with salt and pepper.
- Stuff the chicken and bake as per chicken size. This quantity was ample for a size 26 Tegel chicken.
