Prune, almond and rosemary-stuffed chicken with honey-orange glaze – Food & Home Magazine
Click here for the recipe for our prune, almond and rosemary-stuffed chicken with honey-orange glaze.
Ingredients
- 250ml (1 cup) prunes, pitted and roughly chopped
- 100g (1 cup) flaked almonds
- 4 sprigs rosemary, leaves only
- 1 garlic clove, crushed
- ½ onion, finely diced
- 8 – 10 chicken pieces, skin on
- salt and freshly ground black pepper, to taste
- 80ml (? cup) honey
- 15ml (1 tbsp) butter
- 125ml (½ cup) orange juice
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