Chicken Recipes

APRICOT AND CHICKEN CASSEROLE

A mild curried and fruity chicken dish served with almond rice. Makes a good winter meal.

INGREDIENTS
1 tablespoon oil
8 chicken thighs, boned and skinned
1 medium onion, finely chopped
1 teaspoon medium curry powder
2 tablespoons all-purpose flour
1 7/8 cups homemade or canned chicken stock
juice of 1 large orange
8 dried apricots, halved
1 tablespoon golden raisins
salt and black pepper

FOR THE ALMOND RICE
2 cups cooked long-grain rice
1 tablespoon butter
1/2 cup toasted, slivered almonds

SERVES 4

1. Preheat the oven to 375°F. Heat the oil in a large frying pan. Cut the chicken into cubes and brown quicldy all over in the oil. Add the chopped onion and cook gently until soft and lightly browned.

2. Transfer the chicken and onion — to a large flameproof casserole, sprinkle in the curry powder and cook again for a few minutes. Add the flour and blend in the stock and orange juice. Bring to a boil and season with salt and freshly ground black pepper.

3. Add the apricots and golden raisins, cover with a lid and cook gently for an hour, or until tender, in the preheated oven. Adjust the seasoning to taste.

4. To make the almond rice, reheat the pre-cooked rice with the butter and season to taste. Stir in the toasted almonds just before serving.