Spiced Rice Chicken Parcels
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 no-soak dried apricots
100g/4oz cooked long grain rice
1 pinch each ground allspice, cinnamon and cloves
Salt and pepper
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
Heat the remaining oil in a large