Apricot Chicken Casserole
1
Apricot Chicken Casserole
Plump dried fruit makes a wonderful addition to spicy casseroles, adding a hint of a sweetness to offset the heat of the spices.
Ingredients
Serves: 4
- 1 tablespoon vegetable oil
- 4 chicken breast fillets, each about 150g
- 1 small onion, thinly sliced
- 3 garlic cloves, crushed
- 1 tablespoon curry powder or paste
- 400g tin chopped tomatoes
- 1/4 cup thinly sliced dried apricots
- 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
- salt and freshly ground black pepper
- TO GARNISH
- almonds, lightly toasted and roughly chopped
- sprigs of fresh thyme
Directions
Preparation:10min ›
Cook:35min ›
Ready in:45min
- Heat the oil in large ovenproof casserole dish over a moderate heat. Add the chicken and sauté for about 3 minutes on each side until golden brown. Transfer the chicken to a plate, using tongs or a slotted spoon.
- Add the onion and garlic to the dish and cook for 4–5 minutes until the onion is tender.
- Stir in the curry powder or paste and cook for 1 minute. Add the tomatoes, apricots, thyme and salt and pepper to season, and bring to the boil.
- Return the chicken (and any accumulated juices) to the dish. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the chicken is cooked through.
- Sprinkle with toasted, chopped almonds and garnish with sprigs of fresh thyme.
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Reviews and Ratings
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Reviews in English (1)
1
this was very yummy, cooked it for mum, dad and nana and they liked it - Nana said one to cook again. - 05 Mar 2011
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