This is a delicious and nutritious dish that makes a great mid-week meal! or can be served up as something extra special when you have people over for dinner. Apricot chicken is a classic dish and can now be enjoyed without all the extra calories. I hope you try this and make it! Enjoy!
11 Pro-Points (Points-Plus), Serves 4.
4 Large
skinless chicken thigh fillets, fat trimmed (775g approx.).
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1
Onion, sliced
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1
Garlic Clove Crushed
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1 Packet Powdered French Onion Soup Mix (17.5gms), dissolved in 1/3 cup water.
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1
cup Apricot nectar
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6
pieces canned Apricot, drained
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1. Preheat oven to 180 or 160'c fan-forced.
2. Heat oil in oven proof casserole dish over medium heat.
3. Add Chicken and cook until browned all over, remove from pan and set aside.
4. To the same pan add onion and sauté until softened.
5. Add Garlic and sauté until fragrant (20-30 seconds)
6. Add French onion soup mix, apricot nectar and apricot pieces to the pan.
7. Add chicken pieces back to the pan (add any liquid left in the plate/bowl from the chicken also)
8. Remove from heat and place in oven covered for 45 minutes
9. After 45 minutes uncover and cook for a final 15 minutes (this will allow the sauce to thicken slightly)
10. This is best served with rice, and 0 pro-point (points plus) vegetables.
5. Add Garlic and sauté until fragrant (20-30 seconds)
6. Add French onion soup mix, apricot nectar and apricot pieces to the pan.
7. Add chicken pieces back to the pan (add any liquid left in the plate/bowl from the chicken also)
8. Remove from heat and place in oven covered for 45 minutes
9. After 45 minutes uncover and cook for a final 15 minutes (this will allow the sauce to thicken slightly)
10. This is best served with rice, and 0 pro-point (points plus) vegetables.
Enjoy!
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