Ginger-apricot chicken

Yield: 4 Servings

Measure Ingredient
1 cup Dried apricots
2 tablespoons Oil
4 \N Chicken breast fillets
1 medium Onion; sliced
3 \N Clove 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

Counrty Cooking, Australian Womens Weekly Home Library Cover the apricots with boiling water and stand about 1 hour or until apricots are soft; drain. Heat oil in pan, add chicken and cook until lightly browned all over. Transfer the an (8 cup capacity) oven proof dish.

Add onion, garlic, ginger and rind to the same pan, cook until onion is soft. Stir in thyme, juices, brandy, stock and blended cornflour and water, stir over heat until the mixture boils and thickens. Pour mixture over chicken, add the apricots. Bake covered in a medium oven about 20 minutes or until chicken is tender.

Notes: Can be made a day ahead. Suitable for freezing.

Posted to JEWISH-FOOD digest by jryrie@... (Jacklyn L. Ryrie) on Oct 20, 98, converted by MM_Buster v2.0l.

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