Moroccan-style Chicken With Almonds

1. 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. 2

   To toast the almonds, place them on a rimmed baking sheet and toast them in a preheated 350F oven for 8 to 10 minutes, until they are light golden brown and fragrant.

3. 3

   Combine the raisins, green onions, grated apple, ground ginger and breadcrumbs in a bowl.

4. 4

   Spread each fillet with a level tablespoon of the breadcrumb mixture, roll up and secure with toothpicks.

5. 5

   Heat the oil in a large Dutch oven or pot, and cook the chicken in batches until brown.

6. 6

   Remove from pan and set aside.

7. 7

   Combine the almonds, orange juice, plum jam, wine, cinnamon and stock in the same pan.

8. 8

   Bring to the boil and return chicken to pan.

9. 9

   Simmer, uncovered until chicken is tender, around 20 minutes.

10. 10

    Remove toothpicks and garnish with extra toasted almonds and shredded green onion.

11. 11

    Serve over cous cous.

* Per serving · 4 servings · Values may vary.

No additional tips available.