Chicken with oat, sage and apricot stuffing recipe

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  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 495 calories / serving
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Chicken with Oat, Sage & Apricot Stuffing (h)

Preheat the oven to 200ºC, Gas Mark 6.

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.

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.

Roast for 25-30 minutes, placing the reserved apricots on top of the chicken thighs half way through. Cut into a thick portion of the chicken to ensure it is cooked through, with no pink showing.

Serving suggestion

Serve with freshly steamed vegetables and roast potatoes.

Cook’s tip

Try replacing the apricots in the stuffing with dates or diced apple and toasted pine nuts.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 2tbsp olive oil
  • 8 chicken thighs, scored
  • 15g pack fresh sage
  • 150g dried apricots
  • 1 large onion, chopped
  • 75g regular or jumbo rolled oats
  • 100g wholemeal breadcrumbs
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  • Energy 2084kj 495kcal 25%
  • Fat 14.6g 21%
  • Saturates 3.1g 16%
  • Sugars 18.4g 20%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 48.7g Protein 39.2g Fibre 0.9g

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