Save to your scrapbook
Baked chicken in coconut with apricots
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 pack essential Waitrose British Chicken 6 Thigh Fillets (approx 500g)
100g dried apricots
400ml can coconut milk
1 tbsp light soy sauce
¼ tsp crushed chillies
1 essential Waitrose Lime, zested and juiced
300g Waitrose Aromatic Basmati Rice
28g pack fresh coriander, chopped
1. Preheat the oven to 200°C, gas mark 6. Place the chicken in an ovenproof dish.
2. Mix together the apricots, coconut milk, soy sauce, chillies and lime. Pour over the chicken and bake for 30 minutes until the chicken is cooked with no pink meat and juices run clear.
3. Meanwhile, cook the rice for 10–12 minutes. Drain, season and stir in half the coriander. Stir the rest into the chicken mixture and serve.
Typical values per serving:
This recipe was first published in March 2013.