Apricot and mustard chicken

Name: Apricot and mustard chicken
Cook time: 60 min
Total time: 60 min
Yield: 2 servings
Cuisine: Bake
Ingredients: 2 chicken breast fillets on the bone; 1 cup stock chicken; 8 apricots stoned, sliced; 2 Tbs colman’s english mustard; 1 Tbs yellow mustard seeds; 1 Tbs fresh chillies 573; coriander

2 servings Cooking: 1 hr

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Fiery and fruity, this delicious curry will delight the senses.

By Food24 December 30 2010

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Ingredients (7)

2	chicken breast fillets — on the bone
1 cup	stock — chicken
8	apricots — stoned, sliced
2 Tbs	colman’s english mustard
1 Tbs	yellow mustard seeds
1 Tbs	fresh chillies — 573
	coriander

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Method:

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.