| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Australian |
|
4 |
Servings |
INGREDIENTS
| 1 |
c |
Dried apricots |
| 2 |
T |
Oil |
| 4 |
|
Chicken breast fillets |
| 1 |
|
Onion, sliced |
| 3 |
|
Clove garlic, crushed |
| 1 1/2 |
T |
Grated fresh ginger |
| 2 |
t |
Grated lemon rind |
| 1 1/2 |
T |
Chopped fresh thyme |
| 1/4 |
c |
Lemon juice |
| 1/2 |
c |
Apricot juice |
| 2 |
T |
Brandy |
| 1 |
c |
Chicken stock |
| 3 |
t |
Cornflour |
| 1 1/2 |
T |
Water |
INSTRUCTIONS
Counrty Cooking, Australian Womens Weekly Home Library Cover the
apricots with boiling water and stand about 1 hour or until apricots
are soft; drain. Heat oil in pan, add chicken and cook until lightly
browned all over. Transfer the an (8 cup capacity) oven proof dish.
Add onion, garlic, ginger and rind to the same pan, cook until onion
is soft. Stir in thyme, juices, brandy, stock and blended cornflour
and water, stir over heat until the mixture boils and thickens. Pour
mixture over chicken, add the apricots. Bake covered in a medium oven
about 20 minutes or until chicken is tender. Notes: Can be made a day
ahead. Suitable for freezing. Posted to JEWISH-FOOD digest by
jryrie@ix.netcom.com (Jacklyn L. Ryrie) on Oct 20, 98, converted by
MM_Buster v2.0l.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”