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Chicken With Red Pepper And Walnut Stuffing

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Chicken With Red Pepper And Walnut Stuffing

Red pepper paste and walnuts make a great stuffing for a chicken breast. It is served with a honey jus, sharpened with a touch of pomegranate syrup.


  • 4 chicken breasts, with skin on
  • ¼ cup red pepper paste
  • ¼ cup walnuts
  • salt and pepper to season
  • 25 grams butter
  • 1 tblsp olive oil
  • ½ onion, peeled and finely sliced
  • 1 tsp minced fresh garlic
  • 1 tblsp pomegranate syrup, optional
  • 1 tblsp honey
  • 1 cup chicken stock (preferably homemade)


  1. Cut away the tenderloin fillet that sits on the breast meat side of the chicken. Put the tenderloins in a food processor with the red pepper paste, walnuts and a good seasoning of salt and pepper. Process until it forms a smooth thick paste, called a farce.
  2. With a heavy cooks knife, cut a deep pocket in the thickest side of the chicken breast. Spread equal amounts of the farce in each pocket. Secure the opening with a bamboo skewer.
  3. Heat the butter in an oven-proof pan and when hot, place the chicken in skin side down. Cook for 3-4 minutes until the skin is golden. Turn over.
  4. Cook at 180ºC for 20 minutes.
  5. Place the chicken on a plate and pour off any pan juice and keep. Add the olive oil to the pan with the onion and garlic and cook over a low heat for 5 minutes until softened. Add the pomegranate syrup, honey, chicken stock and reserved cooking juice. Simmer for 10 minutes until reduced by one-third.
  6. If wished, strain the sauce and thicken with 1 teaspoon of cornflour mixed to a paste with a dash water.
  7. Serve the chicken on your favourite vegetables with the sauce and garnished with roasted walnuts.

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