Sticky Chutney and Apricot Chicken
Jan 30th 2012, 13:32
The combination of apricots and oranges is delicious, giving a lovely sweet-and-sour flavour.
8-12 chicken portions
Salt and freshly ground black pepper
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.
* Replace the chicken with pork.
* Replace the Rhodes Apricot Halves in Syrup with Rhodes Peach Slices.
Given the success of the Rhodes Fruit in Juice range which includes Peach, Fruit Cocktail, Pineapple and Grapefruit, they are thrilled to be extending the range to include Guava. And just in time for winter too!
At Rhodes they know that there are times when a dish simply begs for more than one cup of their tasty tomato paste. And for this very reason, they have created the Rhodes Tomato Paste Cups Value Pack.
At Rhodes, they have a saying, “If you love the heat, then get into the kitchen”, which is why they are proud to introduce Rhodes Potatoes and Chick Peas in a Curry Sauce.
A Rhodes Cover Kid competition launched in October last year with the maverick magazine title Kuier, produced an avalanche of entries, plus a new winning advert for the Rhodes brand.
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