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Spiced Rice Chicken Parcels

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2.96 out of 1568 votes

Course: Main course

Recipe Ingredients

  • 5 tbsp vegetable oil
  • 2 tbsp runny honey
  • 2 tbsp lemon juice
  • curry powe
  • 1 tsp curry powder
  • 4 chicken breasts, skinned and boned
  • 2 tbsp pine nuts
  • 50g sultanas
  • 50g no-soak dried apricots
  • 100g cooked long grain rice
  • 1 pinnch each ground allspice, cinnamon and cloves
  • salt and pepper

Recipe Instructions

- In a small bowl, mix 1 tablespoon of the oil with the honey, the lemon juice and the curry powder.
- Using a small sharp knife, carefully cut a pocket in each of the chicken breasts. Put the chicken breasts in a dish, pour over the honey mixture and turn to coat. Set aside while you make the filling.
- For the filling, dry-fry the pine nuts in a small pan for 1 minute, or until olden, stirring all the time. Finely chop the sultanas and apricots and place in a bowl. Add the rice, pine nuts, allspice, cinnamon and cloves and mix throughly. Season with salt and pepper to taste.
- Carefully spoon the rice filling into the pockets in the chicken breasts. Close up and secure with cocktail sticks. Season the outside with salt and pepper.
- Heat the remaining oil in a large frying pan and fry the stuffed chicken breasts for about 6-8 minutes on each side, or until golden and cooked through. Serve the chicken straight away.

Entered by: Chris Entered: 31/10/2008

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