Apricot Chicken
Serves: 6
Prep time: 5 minutes
Cook time: 30 minutes
2 serves per portion
Recipe courtesy of Fiona McKenzie, Brisbane City Nights Branch
Ingredients:
- 1 ½ cups brown rice
- 500 g chicken, chopped into chunks
- 3 cloves garlic, chopped
- 1 tablespoon extra virgin olive oil
- 1 red capsicum, de-seeded and sliced
- 1 medium carrot, diced
- 1 medium zucchini, sliced into rings
- 400 g can apricots, drained
- 1 packet French onion soup
- 450 ml apricot nectar
Method:
- COOK rice according to instructions on packet.
- PREHEAT oven to 170°C.
- HEAT oil in frypan over medium heat adding chicken and garlic, brown all sides. Remove and sit in oven-proof baking dish.
- ADD capsicum, carrots, zucchini and apricots to the baking dish, stirring through the chicken and garlic.
- BLEND soup mix with ½ cup apricot nectar to form a smooth paste, then mix in remaining apricot nectar. Pour over chicken and vegetables.
- COOK in oven for 30-40 minutes until chicken is cooked.
- SERVE with brown rice.
What's Great About It:
An old family favourite that’s really easy to prepare. Change up the flavours by adding different vegetables such as sweet potatoes or tomatoes.
