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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This recipe is from Ingredients:
1 cup dried apricot |
2 tablespoons oil |
4 chicken breasts, boneless and skinless |
1 medium onion, sliced |
3 garlic cloves, crushed |
1 1/2 tablespoons ginger, fresh grated |
2 teaspoons lemon rind, grated |
1 1/2 tablespoons thyme, chopped fresh |
1/4 cup lemon juice |
1/2 cup apricot juice |
2 tablespoons brandy |
1 cup chicken stock |
3 teaspoons cornstarch |
1 1/2 tablespoons water |
Directions:
1. Cover the apricots with boiling water and stand about 1 hour or until apricots are soft; drain.
2. Heat oil in pan, add chicken and cook until lightly browned all over.
3. Transfer to an (8 cup capacity) ovenproof dish.
4. Add onion, garlic, ginger, and rind to the same pan, cook until onion is soft.
5. Stir in thyme, juices, brandy, stock and blended cornstarch and water, stir over heat until mixture boils and thickens.
6. Pour mixture over chicken, add the apricots.
7. Bake covered in a medium oven about 20 minutes or until chicken is tender.
8. Can be made ahead. Suitable for freezing.
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