Apricot Chicken

Apricot Chicken

DifficultyIntermediate

Apricot Chicken: A Truly tasty chicken dish that's quick to prepare.

Prep Time10 minsCook Time15 mins
 1.30 kg Chicken Thigh Fillet (Skin Off)
 2 cups Jasmine Rice
 40 g French Onion Soup Mix
 410 g Apricot Halves - Canned
 405 ml Apricot Nectar - Canned
 1 Broccoli Whole
 2 cups Frozen Peas
 100 g Plain Flour
1

Preheat oven to 180 degrees celsius. Prepare baking dish by spraying lightly with cooking oil.

2

Coat the chicken thigh fillets in flour and place onto a hot oiled frying pan. Cook each fillet for approximately 3 minutes either side (you want them to be lightly golden on the outside but not cooked all the way through).

3

In a jug, mix the apricot nectar and french onion soup mix together. Place the golden chicken into the baking dish and pour the mix over the chicken.

4

Combine the peas and cut up broccoli in the dish with the other ingredients. Add the apricot halves.

5

Cook in oven for approximately 25 minutes.

6

While chicken is cooking, prepare the rice.
In a medium saucepan, bring four cups of water to the boil.

7

As water is boiling, add two cups of rice, turn the heat down to simmer and place lid on top.

8

Stir rice occasionally so it does not stick to the bottom of pan.

9

Once rice is ready, you can begin to serve into portions. Take the apricot chicken out of the oven and also distribute among plates.

Nutrition Facts

Serving Size 1

Servings 5


Amount Per Serving
Calories 875
% Daily Value *
Total Fat 33.6g52%
Total Carbohydrate 106.2g36%
Protein 40.1g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1.30 kg Chicken Thigh Fillet (Skin Off)
 2 cups Jasmine Rice
 40 g French Onion Soup Mix
 410 g Apricot Halves - Canned
 405 ml Apricot Nectar - Canned
 1 Broccoli Whole
 2 cups Frozen Peas
 100 g Plain Flour

Directions

1

Preheat oven to 180 degrees celsius. Prepare baking dish by spraying lightly with cooking oil.

2

Coat the chicken thigh fillets in flour and place onto a hot oiled frying pan. Cook each fillet for approximately 3 minutes either side (you want them to be lightly golden on the outside but not cooked all the way through).

3

In a jug, mix the apricot nectar and french onion soup mix together. Place the golden chicken into the baking dish and pour the mix over the chicken.

4

Combine the peas and cut up broccoli in the dish with the other ingredients. Add the apricot halves.

5

Cook in oven for approximately 25 minutes.

6

While chicken is cooking, prepare the rice.
In a medium saucepan, bring four cups of water to the boil.

7

As water is boiling, add two cups of rice, turn the heat down to simmer and place lid on top.

8

Stir rice occasionally so it does not stick to the bottom of pan.

9

Once rice is ready, you can begin to serve into portions. Take the apricot chicken out of the oven and also distribute among plates.

Apricot Chicken