i serve this with steamed veggies and sometimes with rice or egg noodles, a family staple!
Ingredients (serves 4)
- 4 chicken breasts or thighs
- 2 tablespoons olive oil
- 1 large brown onion, chopped
- 1 can apricot nectar
- 1 packet french onion soup
- 1 cup dried apricots
Method
- Heat 1 tablespoon oil in a deep, large, heavy-based frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken and oil. Cover and set aside.
- Add onion to frying pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Sprinkle Moroccan seasoning over onion and stir until well combined.
- Stir in apricot nectar and french onion soup. Bring to the boil. Reduce heat to low. Return chicken to frying pan. Cover with a lid or double piece of foil. Cook for 20 minutes. Remove cover and add apricots, pushing them into the sauce. Cook, uncovered, for a further 20 to 25 minutes or until chicken is cooked through and sauce has thickened.
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