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HOME > Recipes > Dinner > Apricot and Nut Roast Chicken or Turkey Breast
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Dinner

Apricot and Nut Roast Chicken or Turkey Breast

Excellent served hot or cold. The turkey breast or boned chicken is a dream to carve.

1

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INGREDIENTS

NOTE
The nuts, apricots, bread and parsley for the stuffing can be chopped simultaneously in the bowl of a food processor.

1 large (± 1½ kg) or 2 smaller (±1kg) chickens, bone or

1 x ± 2 kg turkey breast roast

Salt and white pepper

250 g streaky bacon for turkey breasts only

STUFFING
50 g Clover Mooi River butter

1 onion, chopped

50 g /125 ml nuts such as cashews and or macadamias, coarsely chopped

100 g / 250ml soft dried apricots, cut up

2 thick slices white bread, crusts removed and crumbled

50 ml chopped parsley and/or spring onion

5 ml baking powder

1 egg

Good pinch salt

GRAVY (OPTIONAL)
30 ml cake flour

375 ml water

5 ml chicken stock powder

5 ml soy sauce

Method

Sprinkle the chicken inside and out with salt and pepper.

If turkey breast is used, make a slit in the side and butterfly; or open the rolled roast and if necessary, cut into the thicker side sections, flap open and flatten.

To prepare the stuffing, place the butter and onion into a saucepan and fry gently until the onion has softened.

Stir in the nuts and fry a few minutes more.

Add all the remaining ingredients and mix well.

Fill the chicken with stuffing and secure with cocktail sticks

Or, place filling on one half of breast, fold over and cover with bacon rashers.

Place into an oven roasting pot or oven bag, tied and pierced at the top and placed onto a roasting pan.

Roast at 180°C – turkey breast about 40 minutes to 1 hour, chicken about 1 – 1½ hours until golden brown and cooked.

Baste 2 – 3 times during roasting or turn over the oven bag a few times to allow the juices to baste the meat.

Place the meat to a serving platter, remove the cocktail sticks and keep warm until ready to carve; or allow to cool to serve at room temperature or cold.

To make the gravy, pour off the excess fat, stir the fl our into the pan juices and blend well.

Add the water, stock powder and soy sauce and simmer 5 minutes, stirring until smooth and thickened.

Adjust seasoning.

Mooirivier Salted
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CLOVER INGREDIENTS USED IN THIS RECIPE

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      • Clover Essential Services Certificates
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    • Clover Green
    • Clover Mama Afrika
  • BRANDS
    • DAIRY
      • Milk
      • Butter & Butter Spread
      • Margarines and Fat Spreads
      • Cheese
      • Cream
      • Condensed Milk
      • Amasi
      • Numel
    • Dessert
      • Clover Classic Custard
      • Bliss Dairy Dessert
    • Yoghurt
      • Authentikos
      • Clover Bliss Double Cream
    • DAIRY SNACK
      • Clover Classic
      • Clover Sip Up
      • Clover SnackPack
      • Clover Fruits of the Forest
    • GROCERIES
      • Olive Pride
      • Classic Mayonnaise
      • Creamel
    • BEVERAGES
      • Tropika
      • Clover Duo
      • Clover Krush
      • Clover Quali Nectar
      • Aquartz Mineral Water
      • Mama Anna’s Gemere
      • Manhattan Ice Tea
      • Super M Flavoured Milk
      • Quali Juice
      • Nestlé Pure Life
      • Milo
      • Frankie’s
      • Clovera
    • FUNCTIONAL DRINK
      • Active Drink
    • SOY
      • Clover Good Hope
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      • Clover Fonterra Ingredients
      • Dairy Farmers of South Africa
      • Clover International
      • Clover Facilities
      • Clover Visitors Centre
    • Bulk Ingredients
      • Clover Milk Powder
      • Clover Unsalted Butter
      • Clover Salted Butter
      • Clover Condensed Milk
      • Clover Coffee Creamer 24%
      • Clover Coffee Creamer 30%
      • Clover Creamer Deluxe 50%
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