Mail Meals Recipes
Braised Chicken with Lemon and Apricots
Preparation time: 20 minutes
Cooking time: 35 minutes
Ingredients
- 2 tablespoons olive oil
- 1 kg chicken thigh fillets, trimmed of fat
- 3 cloves garlic, chopped
- 12 eschalots, peeled
- juice of 2 lemons
- 1 cup Angas Park Soft & Juicy Apricots, halved
- 100g green beans, topped and tailed
- 1/4 cup parsley, finely chopped
Method
- Heat oil in a heavy-based ovenproof dish. When hot add chicken, garlic and eschalots and sauté until brown.
- Add lemon juice and apricots. Cover and bake in a pre-heated moderately slow oven (150ºC–170ºC) for 20 minutes. Add beans and return to oven for a further 10–15 minutes or until chicken is cooked.
- Stir through parsley and serve with couscous.
Serves 6
