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Chicken With Oat, Apricot and Sage Stuffing

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“A perfect alternative to a 'traditional' Sunday roast. Serve with freshly steamed vegetables and roast potatoes. Try replacing the apricots in the stuffing with dates or diced apple and toasted pine nuts.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400°F
  2. Heat the oil in a large frying pan and fry the chicken skin side down for 3-4 minutes until golden, transfer to a roasting tin. Place a whole sage leaf over each chicken thigh. Reserve 8 whole apricots.
  3. Add the onion to the pan and fry for 4-5 minutes until golden. Chop the remaining sage and apricots and add to the onions with the oats and breadcrumbs, season and cook for 2 minutes, stirring. Stir in 6 tbsp water. Mould into 4 large stuffing balls and add to the roasting tin.
  4. Roast for 25-30 minutes, placing the reserved apricots on top of the chicken thighs half way through.
  5. Serve.

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