Apricot Chicken Recipes

Ingredients :

2 cups canned apricots, packed solid

4 chicken breasts, skinned

1 large onion, chopped

coarsely ground black pepper, to taste

2 sage leaves, finely chopped or 1/2 tsp dried sage

1 sprig thyme, chopped

1 tbsp commercial fruit chutney

1 tbsp cornflour (cornstarch)

2 tbsp water

4 apricot halves reserved from main quantity - garnish

1 tbsp finely chopped chives or mint

Method :

Reserve four apricot halves for garnish. Purée remaining apricots in a food processor or blender or press through a sieve. Arrange chicken fillets in a single layer in a casserole. Sprinkle over onion, pepper and herbs. Combine chutney and apricot purée and pour over the chicken. Bake for 30 minutes. Mix the cornflour (cornstarch) and water to a smooth paste. Remove casserole from oven. Use a slotted spoon to lift out chicken breasts; cover and keep warm. Drain the sauce from the casserole into a saucepan. Add the cornflour (cornstarch) paste to the sauce and heat, stirring constantly, until it thickens. Cook a further 2 minutes. Arrange a chicken breast on each plate and spoon sauce over each one. Garnish with the reserved apricot halves and sprinkle over the chopped chives.

Serves 4 - 6

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