Chicken with coconut & apricots


1 tbsp oil
800g pack essential Waitrose British Chicken Thighs, skin removed
3 tbsp frozen Cooks’ Ingredients Spicy Thai Mix
400ml can reduced fat coconut milk
2 tbsp soy sauce
100g dried apricots, quartered
150g frozen peas
½ x 28g pack coriander, chopped
200g pack Thai sticky rice


1. Heat the oil in a frying pan and fry the chicken for 5 minutes to brown. Add the Thai mix, then the coconut milk, soy sauce and apricots. Bring to the boil, cover and simmer for 20 minutes. Add the peas and cook for 5 minutes, uncovered. Ensure the chicken is cooked through with no pink meat. Sprinkle over the coriander.

2. Meanwhile, cook the rice according to pack instructions, adding extra water if needed, and serve.

  • Total time: Ready in 35 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,380kJ
Fat 20.9g
Saturated Fat 9.3g
Carbohydrate 55.7g
Sugars 12.1g
Protein 38.8g
Salt 1.2g
Fibre 4.8g

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3 stars

Average user rating Based on 15 ratings

This recipe was first published in Tue Oct 13 09:16:00 BST 2015.