Apricot-Glazed Chicken with Roasted Vegetables GF DF
Recipe / Sammy Jones
The apricot glaze adds a delightful tanginess while the roasted vegetables provide a hearty and nutritious accompaniment.
Makes: 4
4 skinless chicken breasts
1 cup dried apricots
1 cup chicken stock
2 tbsp olive oil
2 tbsp honey
2 cloves garlic, minced
1 tsp dried thyme
Salt & pepper, to taste
4 cups mixed vegetables (carrots, capsicum, zucchini)
1. Preheat oven to 190°C and line a baking tray with baking paper.
2. In a small saucepan over mediumhigh heat, combine the dried apricots and chicken broth and bring to a boil. Reduce the heat and simmer for 10 mins or until apricots are soft and plump. Remove from heat.
3. Using a blender or food processor, purée the apricots and chicken broth until smooth. Set aside.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Season the chicken breasts with salt, pepper and dried thyme. Add the chicken to the skillet and cook for 5 mins on each side until golden brown.
6. Reduce heat to medium-low and pour the apricot purée over the chicken breasts.
7. Drizzle honey over the top and add minced garlic. Stir gently to coat and cook for a further 5 mins.
8. Meanwhile, in a bowl, toss the mixed vegetables with olive oil, salt and pepper. Place them onto the baking tray in a single layer and roast in the oven for 20-25 mins or until tender and slightly caramelised.
9. Combine the glazed chicken with the vegetables. Toss well and serve.
Tip: Using a Thermomix or equivalent, do the first two steps in the one device.
Grilled Apricot & Goat's Cheese Salad GF V
Recipe / Sammy Jones
The smoky sweetness of grilled apricots pairs perfectly with the creamy tang of goat’s cheese. The crisp greens and crunchy
