Apricot Chicken Casserole2017-03-28
- Servings : 4
- Cook Time : 30m
- Ready In : 30m
- 1 tbsp oil
- 8 chicken drumsticks
- 2 onions, chopped
- 2 cloves garlic, chopped
- 3 tbsps tomato paste
- 1 tbsp sweet chilli sauce
- 1 tbsp fresh thyme, finely chopped
- 1 can chopped tomatoes
- 8 apricots, halved
- 100g green olives, pitted
- 1 cup water
- 1 tsp chicken stock, powdered
Heat oil in a large frying pan or saucepan and brown the chicken drumsticks for 2-3 minutes on both sides until lightly browned. Set chicken aside.
Drizzle a little more oil into the same pan and fry the onion and garlic until soft, about 3-4 minutes.
Add back the chicken, along with the tomato paste, sweet chilli sauce, herbs, tomatoes, apricots, olives, water and stock powder.
Stir all ingredients together and partially cover with a lid.
Simmer on medium heat for 15-20 minutes until the chicken is cooked through. Place in an airtight container and freeze. When ready to eat, heat it up and serve hot with rice and garnish with fresh mint.