Moroccan-style Chicken With Almonds

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 cup raisins
• 3 green onions, finely chopped
• 1 medium apple, peeled,cored and grated
• 1 teaspoon ground ginger
• 1/2 cup stale breadcrumbs
• 3 lbs chicken thigh fillets
• 1 tablespoon vegetable oil
• 1/3 cup whole blanched almond, toasted
• 1/2 cup orange juice
• 1/4 cup plum jam
• 1/2 cup dry wine
• 1/2 teaspoon ground cinnamon
• 1 cup chicken stock
• toasted almond, extra,to garnish
• green onion, extra,to garnish

Recipe

• 1 place thigh fillets between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten- be careful not to tear the meat.
• 2 to toast the almonds, place them on a rimmed baking sheet and toast them in a preheated 350°f oven for 8 to 10 minutes, until they are light golden brown and fragrant.
• 3 combine the raisins, green onions, grated apple, ground ginger and breadcrumbs in a bowl.
• 4 spread each fillet with a level tablespoon of the breadcrumb mixture, roll up and secure with toothpicks.
• 5 heat the oil in a large dutch oven or pot, and cook the chicken in batches until brown.
• 6 remove from pan and set aside.
• 7 combine the almonds, orange juice, plum jam, wine, cinnamon and stock in the same pan.
• 8 bring to the boil and return chicken to pan.
• 9 simmer, uncovered until chicken is tender, around 20 minutes.
• 10 remove toothpicks and garnish with extra toasted almonds and shredded green onion.
• 11 serve over cous cous.