Ingredients
The following ingredients have 6 Servings
- 6 chicken thigh fillet, skin removed and diced into large pieces
- 3 tbs plain flour
- 40g French Onion dried soup mix sachet
- 405g can apricot nectar
- 1/2 cup dried diced dates
- 1/4 cup flaked almonds, toasted
- chopped fresh flat-leaf parsley, to serve
Instruction
- Pre-heat oven to 180°C.
- Toss diced chicken in flour to coat.
- Mix soup mix sachet with the apricot nectar.
- Place chicken in an ovenproof dish and pour over the nectar mix. Scatter with diced apricots. Place lid on the dish to cook. Bake for 45 mins.
- Serve over rice topped with flaked almonds and parsley.
