Recipe for Apricot, Ginger And Chicken Casserole


1 cup (150g) dried apricots
2 tablespoon oil
4 chicken breast fillets
1 medium (150g) onion, sliced
3 cloves garlic, crushed
1 1/2 tablespoon grated fresh ginger
2 teaspoon grated lemon rind
1 1/2 tablespoon chopped fresh thyme
1/4 cup lemon juice
1/2 cup apricot juice
2 tablespoon brandy
1 cup chicken stock
3 teaspoon cornflour
1 1/2 tablespoon water


Cover apricots with boiling water in bowl, stand about 1 hour or until apricots are soft; drain.

Heat oil in pan, add chicken, cook until lightly browned all over; transfer to ovenproof dish (8 cup capacity). Add onion, garlic, ginger and rind to same pan, cook, stirring, until onion is soft. Stir in thyme, juices, brandy, stock and blended cornflour and water, stir over heat until mixture boils and thickens. Pour stock mixture over chicken, add apricots. Bake, covered, in moderate oven about 20 mins or until chicken is tender.

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