Sticky Chutney and Apricot Chicken
RECIPES
Jan 30th, 13:32
Serves 4-6
The combination of apricots and oranges is delicious, giving a lovely sweet-and-sour flavour.
8-12 chicken portions
60ml cornflour
Salt and freshly ground black pepper
30g butter
125ml chutney
20ml soy sauce
Zest and juice of 1 lemon
250ml coriander leaves, coarsely chopped
1 tin (410g) Rhodes Apricot Halves in Syrup, drained
Preheat the oven to 200°C and grease a dish with oil. Cover the chicken with cornflour, salt and pepper. Heat the butter and fry the chicken until golden brown. Season with salt and pepper. Place the chicken in the prepared dish and mix the remaining ingredients, apart from the apricots, together. Arrange the apricots between the chicken portions and bake for 30 minutes or until cooked.
TIPS
* Replace the chicken with pork.
* Replace the Rhodes Apricot Halves in Syrup with Rhodes Peach Slices.
Related Activity
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Rhodes Food Group is waxing it where cheese is concerned. The Big Cheese this year is their Franschhoek Angelot, which not only won a coveted 2012 Qualité Award, but was voted the 2012 Product of the Year at the South African Dairy Championships.
 | 15 MAY |
The Portobello Franschhoek Angelot, a washed-rind cheese, wears the crown as the 2012 Dairy Product of the Year.
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ZaPOP
