CHICKEN VALENCIA

This recipe is a beautiful , delicate balanced combination of Spanish flavours .
First we need to make the stuffing ........
chop 60 gm of raisins and combine them in a bowl with 30 gm of shredded ham , 30 gm of butter / marg , 1 tbs of chopped parsley , the grated zest of 1/2 orange ...Set aside .
Now place 6 chicken breasts between 2 sheets of baking paper and use a rolling pin to flatten the breasts until they are about 1 cm thick .
Place some stuffing in the centre of each breast , roll the breasts over to enclose the filling , secure with twine .
Mix together on a plate 2 tbs of plain flour with 1 dsp of paprika , now completely coat the chicken .
Heat 2 tbs of ghee in a pan over a medium heat and brown the chicken on each side .
Transfer the chicken to your slow cooker .
Place 2 peeled and sliced onions in the pan with 1 tbs of minced garlic , 1 tsp of sriracha and cook until the onion is tender .
Transfer the onion mix to the slow cooker .
Add 1/4 cup of orange juice
2 tbs of orange blossom syrup
2 cups of chicken stock
1 cinnamon stick
2 tbs of raisins
Cover and cook on low for 3 hours or until chicken is tender .
Remove cinnamon stick to serve along with twine .
serve with steamed rice or zucchini noodles with carrots and mash .