Apricot Chicken Bake
Nut Free
Serves 4 people
10 min prep
55 min cook
Enjoy this traditional family favourite, prepared in just 10 minutes.
By Barker's
Ingredients
- 2 Tbsp Olive oil
- 1 1/2 kg Boneless, skinless chicken thigh
- to season Salt and pepper
- 1 jar Barker’s NZ Apricot with Chickpea Meal Sauce
- 2 Carrot
- 1 Capsicum
- 1 Onion
- to serve Rice
Method
- Preheat oven to 180°C fan bake.
- Rub oil over chicken and season with salt and pepper.
- Heat a large frying pan on medium-high and sear chicken for a couple of minutes each side.
- Pour half the Barker’s NZ Apricot with Chickpea Meal Sauce into the base of a large roasting dish. Place the carrots (cut into rounds), capsicum (sliced into strips) and onion (thinly sliced) on top. Pour remaining sauce over the top.
- Place the chicken on top and bake for 50 minutes, until chicken is cooked through and veggies are tender.
- Serve on rice (or couscous for a non-gluten free alternative).
Alternative quick pan method
- Swap bone-in chicken thighs for 600g boneless chicken. Pan fry until browned.
- Add veggies and sauce to pan.
- Simmer for 20 minutes, until veggies are tender and chicken is cooked through.
Tips
- Serve with couscous for a non-gluten free alternative.
- Chopped fresh parsley or thyme makes a nice addition for a garnish.
