This dish is a firm family favourite thanks to the natural sweetness of apricots. You can use fresh apricots, but tinned are just as good – opt for the ones in natural juice, rather than syrup, to keep the added sugar content down.
- 400g chicken breasts (2-3), diced
- 410g tin halved apricots, including juice
- 400g tin chopped tomatoes
- 1 cup chicken stock
- 1 onion, diced
- 1 tbsp honey
- 1-2 cloved garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp coriander
- 1 tsp ground cumin
- Salt and pepper to taste
Heat a frying pan to medium, spray lightly with cooking oil, adding the garlic and onion. Saute until browned.
Add chicken pieces and cook until browned. Add apricot halves with juice, chicken stock and chopped tomatoes, season with salt and pepper. Add honey, thyme, coriander and cumin. Stir through to combine.
Turn down heat slightly and simmer, stirring every now and then, until sauce has thickened a little.
Serve with freshly cooked rice and lightly steamed beans.
TIP: This recipe goes great in a slow cooker. Saute the onions and brown the chicken first, then place in your slow cooker with all the other ingredients and give it a good stir before setting it for the day.