The Split Apple's Walnut & Fig Stuffed Chicken with Apricot Sauce

Passover or Pesach begins next week and it takes a little time and effort to find recipes without chametz or Wheat, Oats, Rye, Barley, Spelt, Yeast, Sourdough. Also, Ashkenazi Jews, those from Eastern Europe, France and Germany (vs. Sephardic-Spain, Africa, Middle East origins) do not eat rice, corn, legumes (beans), peanuts (although peanut oil is okay), and millet. This leaves one wondering what they CAN eat. Well, turns out there are a lot of choices out there and this recipe is a main dish perfect for Passover.

©EverydayCookingAdventures 2014

For non-Jews out there, this is also just a wonderful dinner-time meal. The pearl couscous I served it with here would not be okay for Passover but perfectly fine any other time of year. I always have the problem of over-stuffing my stuffed chicken dishes as I once again did here, but I just love all the stuffing ingredients I want to make sure they are enjoyed to the fullest!

View from dinner at the Split Apple Retreat ©EverydayCookingAdventures 2014

I got this recipe from a cookbook gifted to us by the luxury residence we stayed in during our recent trip to New Zealand. The Split Apple is a five-star accommodation overlooking Abel Tasman National Park. It is a beautiful place run by the writers of this cookbook which is focused on healthy eating and wellness. I will be doing some fun things with matzo this weekend to share some special ways to get through the coming week without feeling hungry if you are Jewish so look out for those recipes soon. Here’s my Chicken with Apricot Sauce:

Walnut & Fig Stuffed Chicken with Apricot Sauce ©EverydayCookingAdventures 2014

Walnut & Fig Stuffed Chicken with Apricot Sauce

Recipe from: The Split Apple Thoughtful Food Cookbook, by Anne Pen Lee & Lee Nelson

Serves: 2

Ingredients:

Stuffing:

2 Tbsp. olive oil
3 cloves garlic, finely chopped
1/2 white onion, finely chopped
1 cup dried apricot, finely diced (Kosher for Passover if needed)
5 dried or fresh figs, finely diced (Kosher for Passover if needed)
1 cup walnuts, crushed
1 tsp. rosemary, chopped (Kosher certified if needed)
1 Tbsp. parsley, chopped
1/3 cup & 2 Tbsp. orange juice, separated
1/2 tsp. oregano

Chicken:

1 Tbsp. olive oil (Kosher for Passover if needed)
2 chicken breasts (certified Kosher if needed)
Kosher Salt and Pepper
Optional: Olive Oil cooking spray

Directions:

1. Preheat oven to 400ºF. Heat olive oil in a saucepan over medium heat, add garlic to brown, then add onion and cook until soft. Add apricot, fig and walnuts into the pan and cook for 2-3 minutes, or until the nuts start to soften. Add the rosemary, parsley, 1/3 cup of orange juice and oregano to the pan and cook for a further 2-3 minutes. Put to one side.

2. Prepare chicken breasts by slicing each breast in half lengthwise (do not cut right through). Sprinkle both sides with salt and pepper. Transfer the stuffing equally into each chicken breast, roll, and secure closed with string/skewers/toothpicks.

3. Heat olive oil in a frying pan over medium heat. Fry the chicken breasts for a couple of minutes on each side until brown. Place in a non-stick or lightly sprayed with cooking spray baking dish and drizzle the chicken with the 2 Tbsp. orange juice. Bake in the oven for 15-20 minutes or until chicken is cooked through. Allow to rest a few minutes, then cut chicken into small rounds being sure to remove all string/skewers/toothpicks and serve with steamed vegetables. Garnish with sliced dried apricots and figs.