

Easy Apricot Chicken
An easy family-friendly recipe using Ardmona Apricot nectar. Recipe supplied by SPC.
20 minutesPrep Time
40 minutesCooking Time
6Servings
Shop Ingredients
Makes 6 servings6 Chicken Thigh Cutlets, on the bone
½ Cup of Plain Flour
Salt, to taste
Pepper, to taste
1 Tablespoon Olive Oil
1 Can of Ardmona Apricot Nectar
1 Tablespoon of Soy Sauce
40g French Onion Soup Mix
1 Tablespoon of Cornflour
Handful of Slivered Almonds, lightly toasted
Directions
- Pre-heat oven to 200°C.
- Lightly toast slivered almonds, put aside
- Add salt and pepper to flour and then coat the cutlets in the flour mixture.
- Heat oil in a trypan and cook the cutlets skin side first until a little browned.
- Place the cutlets in a baking dish.
- Combine nectar, soy sauce, cornflour and soup mix and whisk to combine. Pour over the chicken.
- Bake for 40 minutes.
- Sprinkle shredded almonds on top.
- Serve with rice and vegetables.