Apricot And Pinenut Chicken Stuffing - cooking recipe

Ingredients

225 g fresh breadcrumbs
75 g dried apricots (roughly chopped)
35 g pine nuts (toasted)
75 g prunes (roughly chopped)
1 lemon, zest of
30 g butter
1 onion, small diced
3 teaspoons rosemary, finely chopped
1 egg (lightly whisked)
1 teaspoon maldon sea salt
1/4 teaspoon black pepper

Preparation

In a medium sized bowl combine breadcrumbs, apricots, pinenuts, prunes and lemon zest.
In a small fry pan melt butter and saute onion over a medium heat until soft and transparent but not brown. Stir in rosemary.
Add onion to the breadcrumb mixture and combine. Add egg and season to taste with salt and pepper.
Stuff the chicken and bake as per chicken size. This quantity was ample for a size 26 Tegel chicken.