Directions:
- Cover the apricots with boiling water and stand about 1 hour or until apricots are soft; drain.
- Heat oil in pan, add chicken and cook until lightly browned all over.
- Transfer to an (8 cup capacity) ovenproof dish.
- Add onion, garlic, ginger, and rind to the same pan, cook until onion is soft.
- Stir in thyme, juices, brandy, stock and blended cornstarch and water, stir over heat until mixture boils and thickens.
- Pour mixture over chicken, add the apricots.
- Bake covered in a medium oven about 20 minutes or until chicken is tender.
- Can be made ahead. Suitable for freezing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 475.55 Kcal (1991 kJ) | ||
| Calories from fat | 135.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.09g | 23% | |
|---|---|---|---|
| Cholesterol | 146.49mg | 49% | |
| Sodium | 857.95mg | 36% | |
| Potassium | 1213.87mg | 26% | |
| Total Carbs | 35.14g | 12% | |
| Sugars | 24.42g | 98% | |
| Dietary Fiber | 3.09g | 12% | |
| Protein | 50.76g | 102% | |
| Vitamin C | 16.8mg | 28% | |
| Iron | 1.3mg | 7% | |
| Calcium | 47.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 110.05 Kcal (461 kJ) | ||
| Calories from fat | 31.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.49g | 23% | |
|---|---|---|---|
| Cholesterol | 33.9mg | 49% | |
| Sodium | 198.55mg | 36% | |
| Potassium | 280.91mg | 26% | |
| Total Carbs | 8.13g | 12% | |
| Sugars | 5.65g | 98% | |
| Dietary Fiber | 0.71g | 12% | |
| Protein | 11.75g | 102% | |
| Vitamin C | 3.9mg | 28% | |
| Iron | 0.3mg | 7% | |
| Calcium | 11.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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