  Trust the good old Women’s Weekly cookbooks to deliver another hit! This one was a little more fiddly than some but quite different and very tasty. I rustled it up to take for dinner to my two night classes but there’s plenty left for Ma and Pa Goodsmith to enjoy too. Professor will happily miss out as he is one of that delusional bunch who believe it best to keep savoury and sweet firmly on either side of the dinner/dessert divide. Here 'tis: 1 cup chopped raisins 3 green onions,* chopped finely 1 apple, peeled & grated 1/2 tsp ground ginger** 1/2 cup breadcrumbs 1kg chicken thigh fillets 1 Tbsp olive oil 1/3 cup blanched toasted almonds*** 1/2 cup orange juice 1/4 cup plum jam 1/2 cup dry white wine 1/2 tsp ground cinnamon**** 1 cup chicken stock***** * I used the ones with bulbs and long green shoots.
Who knows what you call them wherever you are! ** As a hardened anti-ginger in savoury protester, I cut this down from 1tsp, to make a stand, you see. YOU can make your own choice about this, I know you’ll do the right thing… *** Don’t be a total sucker for hard work like me, just buy them pre-blanched and pre-toasted **** Realised JUST NOW that I forgot the cinnamon. Can’t vouch for tasty meal if added. Will try it next time though… Yes, there will be a next time.
*****Quite like using these little stars and wanted one last chance! Combine raisins, onion, apple, breadcrumbs and ginger in a bowl and spread tablespoons onto each fillet, rolling them up and fastening with toothpicks. (This part is the fiddly, sticky-fingered part. Not recommended for tired or grumpy cooks. Relaxing ONLY if you’re already relaxed! ) Heat the oil in a big saucepan and brown the thighs on each side. Remove from the saucepan and add the remaining of the ingredients to it, bringing them to the boil.
Replace the chicken and cook for 20mins or much, much longer if you like a sticky rich sauce. I also added the remaining stuffing to the juices in the saucepan about halfway through cooking time. Serve on rice with lots of crispy vegies. YUM! (Or you could plop it into a little tub to retrieve from your bag once it has congealed and wolf down the cold, slightly shaken chicken in your 15 minute dinner break spent in a garishly bright-lit TAFE cafeteria.
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