| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Australian |
|
4 |
Servings |
INGREDIENTS
| 1 |
c |
Dried apricots |
| 2 |
tb |
Oil |
| 4 |
|
Chicken breast fillets |
| 1 |
md |
Onion; sliced |
| 3 |
|
Clove garlic; crushed |
| 1 1/2 |
tb |
Grated fresh ginger |
| 2 |
ts |
Grated lemon rind |
| 1 1/2 |
tb |
Chopped fresh thyme |
| 1/4 |
c |
Lemon juice |
| 1/2 |
c |
Apricot juice |
| 2 |
tb |
Brandy |
| 1 |
c |
Chicken stock |
| 3 |
ts |
Cornflour |
| 1 1/2 |
tb |
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.
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