Apricot Chicken
Full of the goodness of veggies and protein, our Apricot Chicken recipe is a winner with the whole family! Tried, tested and loved by children across our Centres, it’s bound to become a new family favourite.
This recipe was provided by our wonderful Cook Brett at Guardian Daw Park.
Serves 6, 45 minutes cooking time
Ingredients
- 1kg chicken breast, diced
- 1 large carrot
- 1 red capsicum
- 1 small sweet potato
- 100g pumpkin
- 1 large white onion
- 1 can crushed tomatoes
- 1 can chickpeas, drained and rinsed
- 1L chicken stock
- 100g dried apricots, sliced
- 1 Tbs crushed garlic
- 1 Tbs crushed ginger
- 1 tsp each of ground cumin, coriander and sweet paprika
- 100g baby spinach
Instructions
- Toast the spices in a dry frying pan until fragrant, remove and set aside.
- In the same pan, brown the chicken in batches in a little oil. Set aside.
- In a saucepan, add the diced onion, capsicum, carrot, pumpkin and sweet potato and cook in a little oil until starting to brown, then add the garlic and cook for 1 minute more.
- Add the toasted spices, tomatoes, chickpeas and stock and bring to the boil.
- Add in the chicken and simmer until the chicken and vegetables are cooked through, roughly 20 minutes.
- Add the apricots and cook for 5 minutes more.
- The sauce should be quite thick from the potato, but can be thickened if needed with a little cornflour.
- Remove from heat, season and add the baby spinach just as you are about to serve, stirring it through the sauce.
