Chicken with Honey and Apricots
Thick Pureé: Blend cooked dish to a smooth consistency
Contributed by Sue Renyard
1kg boneless chicken or pork, diced
2 tablespoons plain flour
2 tablespoons vegetable oil
2 onions, chopped
100g dried apricots
2 teaspoons honey
salt and pepper
600ml chicken stock
Preheat medium oven 180 °C
Coat the chicken in plain flour
Heat the oil in a frying pan and brown the prepared meat
Transfer to a casserole dish
Soften the onions in the frying pan until golden.
Stir in the apricots, honey, seasoning and stock.
Bring to the boil and pour over the meat.
Place in the oven for 2 hours.