{"id":56,"date":"2010-04-18T12:25:00","date_gmt":"2010-04-18T17:25:00","guid":{"rendered":"http:\/\/www.pierrecastonguay.com\/recettes\/blancs-de-poulet-farcis-aux-dattes-sauce-a-lorange-et-a-labricot\/"},"modified":"2015-02-02T13:41:49","modified_gmt":"2015-02-02T18:41:49","slug":"blancs-de-poulet-farcis-aux-dattes-sauce-a-lorange-et-a-labricot","status":"publish","type":"post","link":"http:\/\/www.pierrecastonguay.com\/recettes\/blancs-de-poulet-farcis-aux-dattes-sauce-a-lorange-et-a-labricot\/","title":{"rendered":"Blancs de poulet farcis aux dattes, sauce \u00e0 l&rsquo;orange et \u00e0 l&rsquo;abricot"},"content":{"rendered":"<div>Inspir\u00e9 d&rsquo;un excellent souper chez France et Richard (France utilise des filets de porc&#8230; mioum&#8230;)<\/div>\n<p><!--more--><\/p>\n<h2>Ingr\u00e9dients<\/h2>\n<ul>\n<li>2 blancs de poulet assez \u00e9pais (env.300 g)<\/li>\n<li>150 g de dattes fraiches d\u00e9noyaut\u00e9es<\/li>\n<li>1 oignon<\/li>\n<li>1 gousse d&rsquo;ail<\/li>\n<li>1 cuill. \u00e0 caf\u00e9 de ras el hanout<\/li>\n<li>50 g d&rsquo;abricots secs<\/li>\n<li>le jus de 3 oranges<\/li>\n<li>20 g de beurre<\/li>\n<li>sel, poivre<\/li>\n<\/ul>\n<h2>Pr\u00e9paration<\/h2>\n<ol>\n<li>Couper les abricots en petits morceaux et les laisser tremper 30 min dans le jus d&rsquo;orange<\/li>\n<li>Dans le bol d&rsquo;un robot hacher l&rsquo;oignon, l&rsquo;ail et les dattes.<\/li>\n<li>Ajouter le ras el hanout du sel et du poivre<\/li>\n<li>Fendre les filets de poulet dans l&rsquo;\u00e9paisseur<\/li>\n<li>Les farcir avec la pr\u00e9paration aux dattes<\/li>\n<li>Fermer les blancs en les maintenant avec un pic en bois ou en les ficelant (la 2\u00e8me solution est la plus s\u00fbre pour ne pas que la farce s&rsquo;\u00e9chappe)<\/li>\n<li>Dans une po\u00eale faire chauffer le beurre puis y ajouter les blancs de poulet.<\/li>\n<li>Cuire \u00e0 feu doux et \u00e0 couvert pendant 10 min en les retournant r\u00e9guli\u00e8rement. Ca caram\u00e9lise un peu, c&rsquo;est normal !<\/li>\n<li>Saler et r\u00e9server au chaud<\/li>\n<li>Verser le m\u00e9lange jus d&rsquo;orange\/abricots dans la po\u00eale et laisser r\u00e9duire un peu en grattant avec une spatule en bois<\/li>\n<li>Servir en tranches \u00e9paisses avec la sauce.<\/li>\n<\/ol>\n<p>Accompagner de semoule \u00e0 couscous ou de riz basmati<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Inspir\u00e9 d&rsquo;un excellent souper chez France et Richard (France utilise des filets de porc&#8230; mioum&#8230;)<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[59,41],"tags":[98,97,13],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Blancs de poulet farcis aux dattes, sauce \u00e0 l&#039;orange et \u00e0 l&#039;abricot | Les recettes d&#039;enfer de Pierre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.pierrecastonguay.com\/recettes\/blancs-de-poulet-farcis-aux-dattes-sauce-a-lorange-et-a-labricot\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Blancs de poulet farcis aux dattes, sauce \u00e0 l&#039;orange et \u00e0 l&#039;abricot | Les recettes d&#039;enfer de Pierre\" \/>\n<meta property=\"og:description\" content=\"Inspir\u00e9 d&rsquo;un excellent souper chez France et Richard (France utilise des filets de porc&#8230; 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