Mitzismezze · Recipes

Stuffed Chicken with Nuts

I couldn’t find any boneless chicken breasts with the skin on so I used breasts still on the bone. I cooked them for a 45 mins and they were delicious. Gluten-free and really easy to make. The nut stuffing was just gorgeous and perfect with salad.


120ml of chicken stock

Pinch of saffron thread, lightly crushed

1/2 tsp. of salt

100g of basmati rice

40g of shelled walnuts

1 tbsp. of ground sumac

4 boneless chicken brests

50g of butter, melted

salt and pepper

pomegranate seeds, to serve


Bring the stock to the boil in saucepan, add the saffron, salt and the rice and bring back to the boil. Reduce the heat, cover and simmer for 10-15 minutes. Remove from the heat and let cool. Mix together the walnuts, sumac, and cooled rice. Preheat the oven to 200C. Loosen the skin from the chicken breasts to make a pocket on each, then carefully push in the rice and nut mixture. Put the chicken breasts into an ovenproof dish, brush with the melted butter and season with salt and pepper. Cover the dish with foil. Bake for 25 minutes until the chicken is cooked. Remove from the oven and rest for 10 minutes. Sprinkle with the pomegranate seeds and serve.

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