Ingredients

  • 2 large chicken breasts
  • 10–12 slices of streaky bacon

For the stuffing

  • 200g quinoa, cooked and cooled
  • 1 fat garlic clove, crushed
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/2 tsp hot smoked paprika (or sweet if preferred)
  • 6 dried apricots, roughly chopped into small dices
  • 6 dried dates (stones removed), roughly chopped into small dices
  • Zest of 1/2 orange, reserve the juice
  • Small handful of flat parsley, roughly chopped
  • 1 egg, beaten
  • Salt and pepper to taste

Method

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Make the stuffing by adding all the ingredients, except the egg, into a bowl and mix together. Then add the egg and stir to combine. Set aside.
  3. Butterfly cut the chicken breast and open it up. Season with salt and pepper and fill with the stuffed quinoa mix.
  4. Lie 5 or 6 rashers of bacon side-by-side on a work surface. Place the chicken breast, face down on the bacon and wrap it tightly around the chicken. Turn over and place on a lined baking tray so that the bacon ends are tucked underneath.
  5. Pour the reserved orange juice over the top, and bake in the oven for 30–40 minutes.
  6. Rest for 15 minutes before carving. One chicken breast should be enough for two people.
  7. Serve with seasonal vegetables.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 21 December 2018

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