APRICOT CHICKEN
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Classic apricot chicken will warm you up nicely on a cool winter’s evening. It’s just as good reheated for lunch the next day too.

Classic apricot chicken will warm you up nicely on a cool winter’s evening. It’s just as good reheated for lunch the next day too.

This is weeknight comfort food at its best – simple, easy and nourishing. Make sure you use apricots in syrup rather than juice, as the extra sweetness balances out the flavours well.

 

PRINT RECIPE PDF

 

Classic apricot chicken will warm you up nicely on a cool winter’s evening. It’s just as good reheated for lunch the next day too.

APRICOT CHICKEN

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 35 minutes
Serves: 4

This classic dish will warm you up nicely on a cool winter’s evening. It’s just as good reheated for lunch the next day too.

QUICK PRINT

Ingredients

APRICOT CHICKEN

  • 500 g boneless, skinless chicken thighs (1lb 2oz)
  • 1 carrot
  • 1 brown onion
  • 2 cloves garlic
  • 3 Tbsp sliced almonds
  • 1 tsp olive oil
  • 400 g can crushed tomatoes (14oz)
  • 400 g can apricot halves, in syrup (14oz)
  • 1 Tbsp sweet chilli sauce
  • 1 Tbsp cornflour mixed with 1 Tbsp cold water
  • 1 tsp chicken stock powder dissolved in 1 cup boiling water (250ml)
  • 2 tsp chopped fresh thyme (or 1 tsp dried)
  • 2 tsp chopped fresh rosemary (or 1 tsp dried)

TO SERVE

  • 1 tsp chicken stock powder
  • 1 1/3 cups boiling water (330ml)
  • 1 cup wholemeal couscous (190g)
  • 1/4 cup fresh parsley
  • 50 g baby spinach (2.1oz)
  • 1 tsp butter
  • 300 g green beans, fresh or frozen (10.6oz)

Instructions

  1. PREPARE APRICOT CHICKEN

    Dice the chicken thighs and season with salt and pepper. Peel and dice the carrot and onion. Crush the garlic. Heat a large frying pan over a medium-high heat. Toast the almonds in the pan until browned. Remove and set aside. Heat the olive oil in the pan, then add the chicken and cook until browned all over. Add the carrot, onion and garlic and cook, stirring occasionally, until softened (about 5 minutes).

  2. Stir in the crushed tomatoes, apricot halves, sweet chilli sauce and cornflour mixture. Combine chicken stock powder with boiling water and pour in. Sprinkle the herbs over the top, stir and simmer until thickened, about 15 minutes.

  3. PREPARE COUSCOUS AND VEGGIES

    Combine the chicken stock powder and boiling water in a large bowl. Pour in the couscous, stir to combine, cover and leave for 6 minutes.

  4. While the couscous is cooking, prepare the beans. Trim off the ends and place in a microwave steamer. Cook for 2 minutes, until just tender.

  5. Roughly chop the parsley and spinach. Fluff the couscous with a fork and stir through the butter, parsley and spinach.

  6. SERVE

    Top couscous with apricot chicken and serve beans on the side. Sprinkle the toasted almonds over the top.

Recipe Notes

WINE MATCH: Try a Chardonnay or a Pinot Noir.
GLUTEN-FREE OPTION: Make sure you don’t use wheaten cornflour. Use gluten-free chicken stock. Replace couscous with rice or quinoa.
INGREDIENT SWAP: Diced pork rump steak would also work well as an alternative to chicken. Broccoli or snow peas can be used in place of the beans.
STORING AND REHEATING: Package individual portions into microwave-safe containers and reheat as required.

 

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2 Comments

  1. Stephanie Hay says:

    I made the Chicken & Apricot meal , loved it as did the family.

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