Save to your scrapbook
Baked peanut & apricot chicken
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
380g pack 2 chicken breast fillets
320g pack 6 apricots, halved and stoned
2 cloves garlic, chopped
1 small red chilli, deseeded and chopped
3 tbsp crunchy peanut butter
1 tbsp dark muscovado sugar
2 tbsp coconut cream
Juice of ½ lime
1 large red onion, cut into wedges
Coriander sprigs and lime wedges, to serve
1. Preheat the oven to 200°C, gas mark 6. Make shallow cuts across the chicken breasts to create a criss-cross pattern.
2. Place one of the apricots in a processor with the garlic, chilli, peanut butter, sugar, coconut cream and lime juice, and whizz together to create
a thick paste. Rub the paste into the chicken and leave for 15-30 minutes.
3. Line a baking sheet with foil or parchment paper and arrange the chicken on it with the onions and remaining apricot halves. Spoon any extra peanut butter mix over the apricots and onions.
4. Bake for 25-30 minutes until golden and the chicken is cooked through, the juices run clear and there is no pink meat. Serve scattered with coriander and lime wedges to squeeze over. Delicious with a green salad.
Typical values per serving:
This recipe was first published in July 2019.