Apricot, ginger and chicken casserole

4 servings

Ingredients

Quantity Ingredient
1 cup (150g) dried apricots
2 tablespoons Oil
4 Chicken breast fillets
1 medium (150g) onion, sliced
3 Cloves garlic, crushed
1½ tablespoon Grated fresh ginger
2 teaspoons Grated lemon rind
1½ tablespoon Chopped fresh thyme
¼ cup Lemon juice
½ cup Apricot juice
2 tablespoons Brandy
1 cup Chicken stock
3 teaspoons Cornflour
1½ tablespoon Water

Directions

Cover apricots with boiling water in bowl, stand about 1 hour or until apricots are soft; drain.

Heat oil in pan, add chicken, cook until lightly browned all over; transfer to ovenproof dish (8 cup capacity). Add onion, garlic, ginger and rind to same pan, cook, stirring, until onion is soft.

Stir in thyme, juices, brandy, stock and blended cornflour and water, stir over heat until mixture boils and thickens. Pour stock mixture over chicken, add apricots. Bake, covered, in moderate oven about 20 mins or until chicken is tender.

Posted by : Sue Rykmans. From: Sue Rykmans (Cooking) Submitted By LAWRENCE KELLIE On 01-12-95

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