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Spiced Rice Chicken Parcels



Spiced Rice Chicken Parcels



(Serves 4)

5 tbsp vegetable oil

2 tbsp runny honey

2 tbsp lemon juice

1 tsp curry powder

4 chicken breasts, skinned and boned

2 tbsp pine nuts

50g/2oz sultanas

50g/2oz no-soak dried apricots

100g/4oz cooked long grain rice

1 pinch each ground allspice, cinnamon and cloves

Salt and pepper


Ingredients tip

Allspice is also called pimento (not to be confused with pimiento which is a red pepper).This wonderful spice tastes and smells like a mixture of nutmeg, cinnamon and cloves, hence its name .


In a small bowl, mix 1 tablespoon of the oil with the honey, the lemon juice and the curry powder.

Using a small sharp knife carefully cut a pocket in each of the chicken

breasts. Put the chicken breasts in a dish, pour over the honey mixture

and turn to coat. Set aside while you make the filling.

For the filling, dry-fry the pine nuts in a small pan for 1 minute, or until 

golden, stirring all the time. Finely chop the sultanas and apricots and

place in a bowl. Add the rice, pine nuts, allspice, cinnamon and cloves

and mix thoroughly. Season with salt and pepper to taste.

Carefully spoon the rice filling into the pockets in the chicken breasts.

Close up and secure with cocktail sticks. Season the outside with salt

and pepper.


Heat the remaining oil in a large Irving pan and fry the stuffed chicken breasts for about 6-8 minutes on each side, or until golden and cooked through. Serve the chicken straight away.