Preheat oven to 400°F (200°C).
Chop green onion in the food processor. Add dates and almonds and chop until mixture is of even consistency. Add orange juice and season to taste.
Butterfly breasts (halve where thickest without cutting all the way through) and flatten slightly using a meat pounder or skillet. Spread stuffing on open breasts and close breasts, with toothpicks. Brush with olive oil and set aside.
Melt butter in a tajine over medium heat and cook green onion and garlic for 30 sec.
Add chicken broth, dates, cinnamon and orange peel. Season. Add chicken breasts and bring to a boil. Cover and bake 25 min. or until dates are very soft and chicken is cooked through.
Remove chicken, keeping it hot.
Strain, pressing the dates through the sieve and leaving only the skins behind.
Slice stuffed chicken breasts. Spoon sauce into plates, lay slices on top. Alternatively, return chicken and strained sauce to the tajine and use it as a serving dish.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
A very versatile beer.
Discover a perfect balance between the bitter bouquet of hops and the sweet taste of malt in this medium-lightbodied beer with a crisp, clean finish.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.