Apricot Chicken

Serves 8

Ingredients

• 8 chicken breasts or thighs, fat removed
• 2 egg
• Breadcrumbs
• 2 tbsp olive oil (or other frying oil low in saturated fat)
• 1 large can (825 g) apricot halves
• 1 medium onion, finely sliced
• 1 tbsp wine vinegar
• 1 cup (250 ml) chicken stock (or vegetable stock)
• 1 tsp minced ginger
• 1 tsp minced garlic
• 1 tsp Dijon mustard
• Black pepper
• Chilli, to taste (optional)

Method

1. Preheat oven to 160°C fan forced.
2. Dry the chicken and dip in beaten egg, then coat in breadcrumbs, shaking off the excess.
3. Fry in 1 tbsp olive oil until browned, about 4 minutes each side. Remove and place in a shallow baking dish.
4. Drain the apricots, keeping 50 ml of the syrup. Reserve 8 apricot halves and chop the rest.
5. In the same pan, cook the onion in the remaining 1 tbsp oil until soft, about 5 minutes over medium heat.
6. Add the chopped apricots, vinegar, stock, syrup, ginger, garlic and mustard to the pan. Stir and reduce over high heat until thickened.
7. Pour the sauce over the chicken. Top with the reserved apricot halves, sprinkle lightly with breadcrumbs and season with black pepper.
8. Bake at 160°C for 20-25 minutes, until the internal temperature reaches 74°C.