Recent Changes - Search:


Serves 4


  • 4 large chicken thighs (or 4 smallish chicken breasts)
  • Approx 6 - 8 dried apricots, finely chopped
  • 1 tblsp of chopped walnuts (or more if wanted)
  • 1 tsp ginger (or to taste)
  • 2 shallots, finely chopped
  • 1 generous handful of baby spinach


  1. Chop apricots to desired size and cover with boiled water for approx 10 mins
  2. Chop shallots and then lightly fry in a small pan for approx 1 min
  3. Add walnuts, apricots and baby spinach to pan until spinach has wilted. Season with ginger, salt & pepper to taste.
  4. Evenly distribute filling amongst 4 chicken thighs.
  5. Roll chicken thighs firmly and tie off with kitchen string. Alternatively cut a pocket into chicken breasts and stuff.
  6. Brown chicken in an oven proof frying pan on all sides, then cook the chicken in the oven at 180 for approx 15 - 30 minutes, or until chicken cooked through.

Serve with mashed potatoes / potato bake and any other desired vegies.

Page last modified by brett on April 02, 2013, at 04:21 AM