Foolproof Apricot Chicken
with Roasted Cauliflower & Celery Slaw
Mumbai-spiced chicken breast 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 on to a winner!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
chicken breast
1 sachet
Mumbai Spice Blend
1 packet
Apricot Sauce
2 portion
cauliflower
1 stalk
celery
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower (including stalk!) into small florets. • Place cauliflower on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken, Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove from heat, then add apricot sauce, turning to coat.
TIP: The spice blend will char slightly, this adds flavour to the dish! TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, thinly slice celery. • In a large bowl, combine celery, shredded cabbage mix and a drizzle of vinegar and olive oil. Season to taste.
• Divide apricot-glazed Indian chicken, roasted cauliflower and celery slaw between plates. • Spoon over any remaining sauce. Serve with mayonnaise. Enjoy!
