Apricot, ginger and chicken casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | (150g) dried apricots |
| 2 | tablespoons | Oil |
| 4 | Chicken breast fillets | |
| 1 | medium | (150g) onion, sliced |
| 3 | Cloves garlic, crushed | |
| 1½ | tablespoon | Grated fresh ginger |
| 2 | teaspoons | Grated lemon rind |
| 1½ | tablespoon | Chopped fresh thyme |
| ¼ | cup | Lemon juice |
| ½ | cup | Apricot juice |
| 2 | tablespoons | Brandy |
| 1 | cup | Chicken stock |
| 3 | teaspoons | Cornflour |
| 1½ | tablespoon | Water |
Directions
Cover apricots with boiling water in bowl, stand about 1 hour or until apricots are soft; drain.
Heat oil in pan, add chicken, cook until lightly browned all over; transfer to ovenproof dish (8 cup capacity). Add onion, garlic, ginger and rind to same pan, cook, stirring, until onion is soft.
Stir in thyme, juices, brandy, stock and blended cornflour and water, stir over heat until mixture boils and thickens. Pour stock mixture over chicken, add apricots. Bake, covered, in moderate oven about 20 mins or until chicken is tender.
Posted by : Sue Rykmans. From: Sue Rykmans (Cooking) Submitted By LAWRENCE KELLIE On 01-12-95