<span>Apricots have been cultivated in Armenia, </span><span>Iran and parts of India since ancient times, although the fruit's exact origin remains unknown. They were brought to Greece by Alexander the Great, while in 17th-century England, apricot oil was used to treat swelling and ulcers. Apricots are also </span><span>rich in fibre and antioxidants, and </span><span>are good for your blood, skin and heart health. </span> <span>Sunera Perera, </span><span>chef at McGettigan's JBR in Dubai, says: "Apricots are one of my favourite fruits because they are an excellent source of vitamin A (in the form of pro-vitamin A carotenoids), and a good source of vitamin C, copper, dietary fibre and potassium. During Ramadan, it is essential for everyone fasting to consume nutritional dishes that will provide them with essential vitamins and nutrients to nourish them during the day. This sage-and-apricot-stuffed chicken, made with<br/> a dash of honey, is a tasty and easy-to-make dish that people can share and enjoy."</span> <strong><span>Sage-and-apricot-stuffed chicken breast</span></strong><span> (Serves two)</span> <strong><span><em>Ingredients for the stuffing</em></span></strong> <span>75g brown onion</span> <span>3g thyme</span> <span>20g butter</span> <span>20g dry apricots </span> <span>40g breadcrumbs</span> <span>3g orange zest</span> <span>10g sage</span> <span><em>Ingredients for the chicken</em></span> <span>2 pieces of chicken breast</span> <span>80g turkey bacon</span> <span><em>Ingredients for the accompaniments</em></span> <span>200g potatoes</span> <span>20g garlic, chopped</span> <span>125g carrots</span> <span>10g honey</span> <strong><span><em>Method for the stuffing</em></span></strong><br/> <span>To prepare the stuffing, first slowly cook the brown onion and thyme in butter to enhance the flavour. Add the apricot and cook further to extract the fruit's richness.</span> <span>Add fresh breadcrumbs to bind all the flavours and finish the stuffing with orange zest and sage, along with seasoning.</span> <strong><span><em>Method for the </em></span></strong><span><em><strong>chicken</strong></em></span><strong><span><em> </em></span></strong> <span>Stuff the chicken breasts and wrap with turkey bacon to keep them moist.</span> <span>Slow-cook the chicken sous-vide for two hours. Finally, cook the chicken in the oven for seven to 10 minutes to give it a crispy taste.</span> <strong><span><em>Serving suggestion</em></span></strong> <span>Cook the potatoes </span><span>with garlic and </span><span>carrots in honey, and serve these as accompaniments.</span> _________________<br/> <strong>Read more:</strong> <a href="https://www.thenational.ae/lifestyle/food/my-key-ingredient-bezar-1.734958">My key ingredient: </a><a href="https://www.thenational.ae/lifestyle/food/my-key-ingredient-bezar-1.734958">bezar</a> _________________
