Apricot Chicken

Cook Time 45 minutes

Servings 4

Ingredients

Apricot Chicken

4 skinless chicken thighs, sliced into 30 cm pieces

1 cup apricot nectar

1 sachet dry French onion soup (35g)

1 cup apricot halves w/ syrup (tinned)

Cheese Sauce

400g potatoes, skin-on, diced into 2½ cm cubes

3ml extra virgin olive oil

1 medium brown onion, diced

1 small clove of garlic, peeled & minced

100g cauliflower, grated

200ml chicken stock

½ tsp Dijon mustard

1 tbsp Parmigiano Reggiano, grated

100ml cream

Salt & pepper, to taste

Steamed Vegetables

200g broccoli, cut into small florets

200g carrot, diced into 2 cm cube

Method

Preheat a fan-forced oven to 180°C.

In a food processor place the apricot nectar, apricot halves and the French onion soup mix and combine into a rough slurry. In an oven proof dish, place the chicken thighs, apricot onion soup mix over to coat the thighs. Cover with aluminium foil and bake in the oven for 15 minutes, then remove the foil and bake for a further 10 minutes.

For the cheese sauce, heat olive oil in a small saucepan over a medium heat. Sauté the onion for 3 - 4 minutes or until translucent. Add garlic & cauliflower and cook for a further 4 minutes until cauliflower starts to soften. Add chicken stock and Dijon mustard, then simmer for 5 minutes until the cauliflower is soft. Remove and blend in a food processor until completely smooth. Add pureed sauce, Parmigiano Reggiano & cream to the pan and simmer until sauce starts to reduce until slightly thickened; season with salt and pepper to taste.

Preheat oven to 180°C. In a mixing bowl combine the potato with the cheese sauce. Place potato and cheese sauce mix into a non-stick shallow baking tray, cover with aluminium foil and roast for approximately 10 minutes. Remove foil and cook for a further 5 minutes or until potatoes are al dente & slightly golden on top.

Meanwhile, bring a steamer pot of water to the boil and gently steam the broccoli and carrots.

Plate and enjoy.