Easy Apricot Chicken Dinner Print this recipe Details Serves: 4Number of ingredients: 10To prep: 10 minutesTo cook: 45 minutesDifficulty: Easy Nutrition per servingKilojoules: 1394Calories: 333Protein: 42gFat: 10.5gSaturated Fat: 3.1gCarbohydrates: 13gCarbohydrates per 100g: 2.7gFibre: 7.1gSodium: 375mgPotassium: 1173mg Ingredients 800 g skinless chicken thighs 1 small onion, thinly sliced 1 clove garlic, crushed ½ cup canned apricots in natural juice, drained and chopped 1 cup salt-reduced chicken stock 1 tablespoon tomato paste, no added salt 1 tablespoon reduced-salt soy sauce 1 teaspoon Dijon or wholegrain mustard Black pepper to taste 4 cups mixed green vegetables e.g., beans Method Heat a large non-stick casserole pot over medium heat. Lightly spray with oil. Add onion and cook for 3–4 minutes until soft. Add garlic and stir for 30 seconds. Add chicken pieces and cook briefly, turning, until lightly browned (not fully cooked). Add stock, tomato paste, soy sauce and mustard. Stir to combine. Add chopped apricots and gently stir. Bring to a gentle simmer, then reduce heat to low. Cover with a lid and cook for 25–30 minutes, stirring once or twice, until chicken is tender and cooked through. Whilst chicken is cooking, steam green vegetables. Set aside and cover. Remove lid for the final 5 minutes to slightly thicken the sauce if needed. Serve apricot chicken with steamed greens.
