Chicken With a Nut , Honey and Seed Stuffing ( Dithose Stuffing) |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Lovely contemporay recipe that tastes simply unique. I sometimes use breast instead of legs. I make a slit in the breast meat and stuff it like a pocket. Ingredients:
6 de-boned chicken legs (whole legs) |
80 g pumpkin seeds |
100 g sunflower seeds |
50 g apricots, finely chopped |
80 g sultanas |
5 tablespoons mango chutney |
1 tablespoon sunflower oil |
Directions:
1. Combine the nuts, seeds and fruit with the chutney.
2. Preheat oven to 200°C Lightly salt the chicken, inside and out.
3. Stuff the chicken and secure the opening with some tooth picks. In a frying pan heat the oil and brown the chicken lightly.
4. Roast for 35-40 minutes or until cooked through. If using chicken breast, cover in baking paper before roasting and bake 25- 30 minutes.
5. This is lovely served with sweet potatoes.
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