Apricots go really well with chicken, adding a kind of sweet and sour flavour. This is one of my quick go-to dinners — it uses ingredients you usually have in the pantry and is quick and easy.
Prep time:
5 minutes
Cook time:
25 minutes
Serves:
4
Ingredients
1 tbsp extra virgin olive oil
1 Waitoa Free Range Whole Chicken, cut into pieces
2 onions, chopped
2 cloves garlic, chopped
3 tbsp tomato paste
1 tbsp sweet chilli chicken sauce
1 can chopped tomatoes
1 400g can apricot halved, drained
1 cup chicken stock
1 tsp fresh thyme, chopped
Method
Heat the oil in a large frying pan or saucepan and brown chicken pieces for 2-3 minutes on both sides until lightly browned. Set chicken aside.
Drizzle a little more oil into the same pan and fry onion and garlic until soft, about 3-4 minutes.
Add back the chicken, along with the tomato paste, sweet chilli sauce, herbs, tomatoes, apricots, water and stoand chicken stock. Roughly break up the apricots with a wooden spoon.
Stir all ingredients together and partially cover with a lid.
Simmer on medium heat for 15-20 minutes until the chicken is cooked through. Serve hot with rice, couscous or mash, and greens. Sprinkle fresh thyme on top.
