Chicken Stuffed With Cashew Raisins Recipes

YOGURT-BRAISED CHICKEN WITH CASHEWS AND RAISINS

Steps:

• Place chicken, skin side up, on rimmed baking sheet. Mix 1 1/2 tablespoons salt, 3 teaspoons cumin, 1 teaspoon cardamom, and cayenne in small bowl. Sprinkle chicken generously on all sides with spice mix. Let stand 2 hours.
• Combine 1 cup raisins and 1 1/2 cups hot water in medium bowl. Cover; soak until raisins are soft, at least 30 minutes and up to 1 hour. Drain, reserving soaking liquid. Blend raisins and 3 tablespoons reserved soaking liquid in mini processor, adding more soaking liquid, if needed, to make smooth paste.
• Place yogurt in medium bowl; whisk 1 minute to lighten. Add black pepper, cinnamon, remaining 2 teaspoons salt, 1 teaspoon cumin, and 1/2 teaspoon cardamom and whisk to blend.
• Heat butter in large nonstick skillet over high heat. Add chicken, skin side down, and sauté until brown, about 6 minutes per side. Add remaining 1 1/2 cups raisins, cashews, and cloves. Slowly stir in yogurt mixture. Reduce heat, cover, and simmer until chicken is cooked through, about 12 minutes.
• Transfer chicken to platter. Whisk raisin paste and 1/3 cup lemon juice into sauce. Simmer to blend, whisking constantly, about 4 minutes. Season with salt, pepper, and more lemon juice, if desired. Spoon over chicken.

CHICKEN WITH CASHEW STUFFING

Steps:

• Combine all Stuffing ingredients in a small bowl and mix well.
• Rinse chicken breasts and pat dry.
• Place chicken breast between two sheets of waxed paper.
• Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick.
• Spread stuffing evenly over breast and roll breast up (like a sleeping bag).
• Place in buttered baking dish and brush tops of breast with butter.
• Cook at 350 degrees for 45-50 minutes.

CHICKEN STUFFED WITH CASHEW & RAISINS RECIPE

Steps:

• METHOD: In a small skillet on medium low heat, add the cashew pieces. Let them toast gently and remove quickly when browned. Set aside until needed. To the same skillet, add 1 tbsp of the oil. When hot, add the garlic, ginger and green chilies. Stir and add the spices (salt, pepper, ground cumin, turmeric, ground coriander and garam masala). Stir fry and add the raisins. You can add a little of the raisin soaking liquid if there is any, it's usually absorbed by the raisins. Add half of the lime juice and the freshly grated nutmeg. Stir to combine well, remove from the heat and let the mixture cool. Preheat the oven to 350 deg F (180 deg C). To prepare the chicken, place the chicken breasts between sheets of plastic wax; gently pound with a meat mallet to flatten evenly. Be careful not to tear or break through. Sprinkle the chicken breasts with a little salt, pepper and garam masala; fill with even portions of the filling mixture (about a tsp or so). Roll up and secure with toothpicks. Arrange chicken breasts in a shallow 3-quart baking dish, spooning any extra filling around the chicken rolls. Add a little water (½ cup) and the rest of the lime juice. Cover with aluminum foil and bake on the center rack for 10-12 minutes. Remove the foil and broil on low uncovered for another 4-5 minutes until browned. Remove from the oven, cover tightly with the foil and allow to rest for 10 minutes. Transfer to a cutting board, carefully remove the toothpicks and slice into ½ inch thick slices. Transfer to a serving platter and arrange nicely, garnish with freshly chopped cilantro leaves and lime wedges. Serve warm with your favorite chutneys and sauces, this dish makes a great accompaniment to any Indian meal. VARIATIONS: Instead of raisins, try using currants, dried cherries or dried apricots. You could also make this dish using almonds or pistachios. There are lots of combinations, so just use your favorites.

BAKED GARLIC, BASIL AND CAMEMBERT STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 180'C/350-375'F.
• Mix together the chopped basil, garlic and butter.
• Cut a deep cut along each chicken breast to make a pocket.
• Fill pockets with mixture and then place camenbert slices of top, pressing in well.
• Dust with a little flour and dip into the beaten egg.
• Add salt and pepper to the panko and stir.
• Roll breasts in the panko mix covering them well.
• At this stage you can either place in fridge for 30 minutes to set the crumbs or start cooking by placing the breasts in a greased or sprayed baking dish.
• Place in oven and bake for 15mins.
• Pour over the wine and continue baking for another 15 minutes or until lightly browned and cooked through.

RAISIN RICE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well.
• Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).

BAKED CHICKEN WITH RAISINS

Steps:

• In a plastic bag combine flour and 1 teaspoons salt.
• Add chicken, a few pieces at a time and shake until coated evenly.
• In a skillet, brown chicken in hot oil for 10-15 minutes, turning to brown evenly.
• Transfer chicken to a 2 1/2 quart casserole dish.
• In same skillet saute onion and garlic until tender.
• Drain off fat and stir in tomatoes,raisins,almonds,wine,basil,1/2 teaspoons salt,bouillon and 1/4 cup water.
• Pour over chicken cover and bake at 350 degrees for 50-55 minutes.
• Serve over hot rice or pasta.