Apricot Chicken Bake

1. Preheat oven to 180°C fan bake.
2. Rub oil over chicken and season with salt and pepper.
3. Heat a large frying pan on medium-high and sear chicken for a couple of minutes each side.
4. 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.
5. Place the chicken on top and bake for 50 minutes, until chicken is cooked through and veggies are tender.
6. Serve on rice (or couscous for a non-gluten free alternative).

Alternative quick pan method

1. Swap bone-in chicken thighs for 600g boneless chicken. Pan fry until browned.
2. Add veggies and sauce to pan.
3. Simmer for 20 minutes, until veggies are tender and chicken is cooked through.

Tips

1. Serve with couscous for a non-gluten free alternative.
2. Chopped fresh parsley or thyme makes a nice addition for a garnish.