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Apricot Chicken

Revamp traditional apricot chicken with this nutritious, reduced-fat and high-fibre recipe.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 2 people
Course: Main Course
Calories: 388
Ingredients Method Notes

Ingredients
  

  • 250 g chicken breast
  • 1 400g ton cannellini beans
  • 2 ripe apricots halved and stoned
  • 1 diced onion

Method
 

  1. Preheat oven to 170C/ 150C fan forced. Heat half the oil in a flameproof casserole dish over high heat. Cook the chicken, in 2 batches, for 1-2 minutes each side or until golden. Transfer to a plate.
  2. Heat remaining oil in same dish over medium heat. Add the onion, celery and carrot and cook, stirring, for 5 minutes or until softened. Add the garlic and cook, stirring, for 30 seconds or until fragrant. Return chicken to dish. Stir in the mustard, stock, apricot nectar and dried apricots and bring to the boil. Cover dish with a lid or foil.
  3. Bake for 40 minutes, adding cannellini beans for last 10 minutes of cooking time. Serve with steamed snow peas and broccolini.

Notes

You can swap the cannellini beans with another legume such as canned chickpeas or butter beans.