Foolproof Apricot Chicken
with Roasted Kūmara & Celery Salad
- Eggs
Mumbai-spiced chicken pair perfectly with the sweet and fruity flavour of apricots for a match made in food heaven. Add a crunchy celery slaw for freshness and lots of texture and you’re onto a winner!
Ingredients
1 packet
Apricot Sauce
320 g
Chicken Thigh
1
Celery
1 sachet
Mumbai Spice Blend
1 packet
Orange Kumara
1
Trio Lettuce
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)
2 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a baking dish, combine chicken thigh, Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. Bake for 20 minutes. • Remove from oven, then add apricot sauce. Toss to combine and spoon over any juices. • Bake until chicken is golden brown and cooked through, 15-20 minutes. TIP: Chicken is cooked through when it’s no longer pink inside.
• Place diced kūmara on a second lined oven tray.
• Drizzle generously with olive oil, season with salt and pepper and toss to
coat. Spread out evenly, then bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, roughly chop green butter lettuce. Thinly slice celery. • In a large bowl, combine celery, green butter lettuce and a drizzle of vinegar and olive oil. Season to taste.
• Divide apricot chicken thigh, roasted kumara and celery salad between plates. • Spoon over any remaining sauce from baking dish. Enjoy!
