Chicken Stuffed with Raisins and Apricots

Capón relleno de Pasas y Albaricoques

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About

For those of you who like to cook something really different without having to go to a huge amount of trouble or expense, here is a wonderful recipe to cheer up even the drabbest chicken. The sweet and sour chicken is simple to make and all you have to remember, to achieve success, is that your chicken will need at least three-quarters of an hour longer to roast because it is stuffed.

This is a typical Catalan dish that I cooked at the Barcelona Cookery School, where the enlightened