APRICOT AND PINENUT CHICKEN STUFFING
(for 1 chicken)
At the end of this recipe it says season to taste with salt and pepper. To do this take a tiny amount of stuffing, cook in microwave and then taste. This recipe is part of Roast Chicken with Apricot Stuffing.
225g (3 cups) fresh breadcrumbs
75g (1/2 cup) dried apricots (roughly chopped)
35g (1/4 cup) pinenuts (toasted)
75g (1/2 cup) prunes (roughly chopped)
zest of 1 lemon
30g (3 tbsp) butter
90g (3/4-1) small onion (diced)
1 sprig (3 tsp) finely chopped rosemary
1 egg (lightly whisked)
1 tsp Maldon sea salt
1/4 black pepper
- 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.