Each week, we provide 5 dinner recipes. These are simple to follow and are seasonal. Every 4 weeks, the menu will repeat until the new season when a new set of recipes will be used.
Apricot Chicken on Rice with Broccoli
(cooking time aprox. 30 mins + 5-10 mins preparation)
Ingredients:
2 Cups. Long grain rice
2 Tbsp. Oil
1 Onion, chopped finely
2 cloves Garlic, chopped or crushed finely
10 Chicken pieces (drums or thighs), bone in
3 Tbsp. Tomato Paste
1 Tbsp. (25gm) Sweet Chili Sauce (own pantry)
1 can (400gm) Chopped Tomatoes
1 can Apricot halves in juice
1 tsp Chicken stock (made up to 1 cup with water)
1 head Broccoli cut into florets
Instructions:
1. Add rice to a saucepan with 4 cups water. Cover. Bring to the boil. Turn down to a slow simmer and cook for about 12 minutes. Do not remove lid. Set aside but keep warm while you finish cooking.
2. Heat oil in fry-pan on med heat and cook onions and garlic for 3-4 mins
3. Add chicken, tomato paste, apricots with juice, and stock. Stir, cover and simmer for 10 mins. Remove lid and simmer 10-15 more minutes until chicken is cooked through. Stir occasionally.
4. Boil a pot of water and add broccoli for 2-3 mins until turns bright green. Drain.
5. Serve chicken and sauce on rice with broccoli on the side.