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Raisin Saffron Chicken with Taboulé

Raisins are highly underrated – especially in savory dishes! In this recipe, tender oriental chicken is generously stuffed with a luscious raisin-saffron filling, infusing each bite with a delightful blend of sweetness and spice. To elevate the meal further, this dish is drizzled with a mouth-watering raisin-caramel sauce and served with refreshing bulgur taboulé.

Recipe Courtesy of California Raisins and FoodBoom

Food styling by Jules

Ingredients

	For the chicken
2 cloves	garlic
1	onion
3	prunes
60 g	walnuts
20 g	California Raisins
5	saffron threads
30 g	sour cream, 24 % fat
1 tbsp	salt
1 tbsp	pepper
1 tsp	turmeric, ground
1 tbsp	Ras el Hanout
2	chicken breast fillets, approx. 125 g each
2 tbsp	sunflower oil, for frying
	For the taboulé
160 ml	water
2 tbsp	vegetable broth
160 g	bulgur
	salt
2 bunches	parsley
1	shallot
1 clove	garlic
10 g	apricots, dried
10 g	almonds, sliced
	For the sauce
25 ml	water
25 g	brown sugar
20 g	Californian Raisins
1 tbsp	butter
1 tsp	apple cider vinegar
	salt

Step 1
For the chicken, peel and dice the garlic and onion. Cut prunes into small pieces and chop walnuts coarsely. Mix prunes, walnuts, raisins and saffron in a bowl. Add sour cream, mix everything and season the filling with salt, pepper, turmeric and Ras el Hanout. Add sour cream, mix everything and season the filling with salt, pepper, turmeric and Ras el Hanout. Wash the chicken breast fillets and pat dry. Cut each meat pocket horizontally lengthwise and stuff with the raisin-saffron mixture.
Step 2
Stuff chicken breast fillets with toothpicks, roulade needles or kitchen string and close well. Rub outside of chicken breasts with pepper and salt. Heat oil in a pan on the stove and sear the meat evenly on each side for 3-4 minutes. Cover chicken breasts with aluminum foil and keep warm until ready to serve.
Step 3
For the sauce, bring water and sugar to a boil in a saucepan. Stir in raisins and simmer for 5 minutes until raisins are soft. Stir in butter, apple cider vinegar and salt and simmer for another 5 minutes. Once the caramel sauce has reached the desired consistency, remove the saucepan from the heat and keep the sauce warm until ready to use.
Step 4
For the taboulé, bring water with broth to a boil in a saucepan. Pour the hot vegetable broth over the bulgur in a bowl and let expand according to package instructions (for about 5 minutes) and season with salt.
Step 5
In the meantime, wash parsley, shake dry and chop finely. Peel the shallots and garlic and cut into small pieces. Cut dried apricots into small pieces as well. Mix bulgur with parsley, shallots, garlic, apricots and almond slices. Serve stuffed chicken breast fillets with taboulé and caramel sauce.

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Breakfast, Lunch, Main Courses, Seafood

Raisin Saffron Chicken with Taboulé

Ingredients

For the chicken

For the taboulé

For the sauce

Step 1

Step 2

Step 3

Step 4

Step 5

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