Save to your scrapbook
Chicken with coconut & apricots
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Typical values per serving:
This recipe was first published in October 2015.