APRICOT CHICKEN
PREP TIME: 25 MINS
COOK TIME: 9 HOURS (LOW)
OR 4 1 / 2 HOURS (HIGH)
SERVES 8 (AS A MAIN)
1 Tbsp olive oil
1kg skinless chicken
thigh fillets, trimmed of
all fat, halved
4 carrots, diagonally
thickly sliced
8 pickling onions, peeled,
quartered
125ml (1/2 cup) salt-reduced
chicken stock
80ml (1/3 cup) apricot nectar
60ml (1/4 cup) water
60g (1/4 cup) St Dalfour
Thick Apricot Spread
1 Tbsp cornflour
1 Tbsp Dijon mustard
½ tsp garam masala
100g diced dried apricots
260g (11/4 cups) SunRice
Doongara Low GI Brown Rice
70g (½ cup) frozen peas, thawed
2 bunches broccolini,
steamed, to serve
Shredded lemon zest,
to serve (optional)
Freshly ground black pepper,
to serve (optional)1 Heat the oil in a large non-stick
frying pan over medium-high
heat. Add half the chicken and
cook for 2-3 minutes, turning
occasionally, or until well
browned. Transfer to slow
cooker. Repeat with
remaining chicken.2 Add carrots and onion to the
slow cooker. Combine the stock,
apricot nectar, water, apricot
spread, cornflour, mustard and
garam masala in a small bowl.
Pour over the chicken with the
chopped apricots. Cover and cook
on low heat setting for 9 hours
or 4 1 / 2 hours or high heat setting.
3 Combine the rice and peas
in a bowl. Serve chicken and
vegetables with the rice mixture,
drizzling over some of the slow
cooker juices. Sprinkle with
lemon zest and pepper, if using.NUTRITION INFO
PER SERVE 1750kJ, protein 31g,
total fat 10g (sat. fat 2g), carbs 45g,
fibre 10g, sodium 242mg- Carb exchanges 3
- GI estimate low
slow cooker