Updated: Apr 27
✦ Revamp traditional apricot chicken with this nutritious, reduced fat and high fibre recipe.
369 calories per serve
Allergens: Recipe may contain mustard and celery
2 tsp olive oil
600g skinless chicken thigh fillets, cut into 3cm pieces
1 large onion, thinly sliced
2 sticks celery, thinly sliced
2 carrots, peeled and cut into chunks
2 garlic cloves, crushed
1 tbsp wholegrain mustard
½ cup Massel salt reduced chicken style liquid stock
1 cup apricot nectar
¼ cup chopped dried apricots
400g Cannellini Beans, drained and rinsed
Steamed snow peas and broccolini to serve
1. Preheat oven to 170C/150C fan forced. Heat half the oil in a large 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 the same dish over a 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 the dish with a lid or foil.
3. Bake for 40 minutes, adding cannellini beans for the last 10 minutes of cooking time.
4. Serve with steamed snow peas and broccolini.
Tip: You can swap the cannellini beans with another legume such as canned chickpeas or butter beans.
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