Recipe

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• 1 cup dried apricot
• 2 tbsp oil
• 4 chicken breasts, boneless and skinless
• 1 medium onion, sliced
• 3 garlic cloves, crushed
• 1 1/2 tbsp ginger, fresh grated
• 2 tsp lemon rind, grated
• 1 1/2 tbsp thyme, chopped fresh
• 1/4 cup lemon juice
• 1/2 cup apricot juice
• 2 tbsp brandy
• 1 cup chicken stock
• 3 tsp cornstarch
• 1 1/2 tbsp water

• 1 Cover the apricots with boiling water and stand about 1 hour or until apricots are soft; drain.
• 2 Heat oil in pan, add chicken and cook until lightly browned all over.
• 3 Transfer to an (8 cup capacity) ovenproof dish.
• 4 Add onion, garlic, ginger, and rind to the same pan, cook until onion is soft.
• 5 Stir in thyme, juices, brandy, stock and blended cornstarch and water, stir over heat until mixture boils and thickens.
• 6 Pour mixture over chicken, add the apricots.
• 7 Bake covered in a medium oven about 20 minutes or until chicken is tender.
• 8 Can be made ahead. Suitable for freezing.