Apricot and mustard chicken

Recipe from: 30 December 2010

Ingredients 7
Servings 1


Serving Change
  • 2
    free-range chicken breasts with bone in
  • 1
    chicken stock
  • 8
    fresh apricots, sliced and stoned – for a sweeter palate use tinned apricots
  • 2
    Colman’s English mustard
  • 1
    yellow mustard seeds
  • 1
    olive oil
  • coriander


Heat oven to 180°C. Remove chicken skin. Place chicken in an oven safe pot/pan and cook until brown.
Mix apricots, stock, mustard and mustard seeds together. Pour over chicken. Cover the chicken dish with foil or a lid and pop it in the oven for an hour.
If after an hour the sauce is thin add some corn flour, if you prefer it thicker.
Serve with warm couscous salad and fresh coriander.

Reprinted with permission of A Spoonful of Sugar.
To visit A Spoonful of Sugar’s blog, click here.

Read more on: poultry  |  bake


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