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Sticky Chutney and Apricot Chicken


Jan 30th 2012, 13:32

Serves 4-6

The combination of apricots and oranges is delicious, giving a lovely sweet-and-sour flavour.

8-12 chicken portions
60ml cornflour
Salt and freshly ground black pepper
30g butter
125ml chutney
20ml soy sauce
Zest and juice of 1 lemon
250ml coriander leaves, coarsely chopped
1 tin (410g) Rhodes Apricot Halves in Syrup, drained

Preheat the oven to 200°C and grease a dish with oil. Cover the chicken with cornflour, salt and pepper. Heat the butter and fry the chicken until golden brown. Season with salt and pepper. Place the chicken in the prepared dish and mix the remaining ingredients, apart from the apricots, together. Arrange the apricots between the chicken portions and bake for 30 minutes or until cooked.

* Replace the chicken with pork.
* Replace the Rhodes Apricot Halves in Syrup with Rhodes Peach Slices.

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