A great mid-week dinner of sweet and savoury chicken served with steamed rice, broccoli and beans.


  • 400 gms chicken thigh fillets

  • 1 onion chopped finely

  • 1 x 400g tin of apricot halves in natural juice

  • 3 teaspoons chicken stock powder

  • 1.5 cups water

  • 3/4 cup of frozen peas


  • 1.

    In a food processor, process the .75 of the apricot in natural juice intil smooth.

  • 2.

    Chop the remainder roughly

  • 3.

    Cut the thigh fillets into medium pieces.

  • 4.

    Spray with pan oil.

  • 5.

    Saute onion until soft, add chicken and brown.

  • 6.

    Add remaining ingredients and simmer until liquid is reduced by half.

  • 7.

    Serve with steamed basmati rice, steamed beans and broccolini

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 562kj
  • Fat Total 34g
  • Saturated Fat 9g
  • Protein 38g
  • Carbohydrate 26g
  • Sugar 15g
  • Sodium 242mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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