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PrintFRUIT AND NUT CHICKEN
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a pan and saute the leeks or onion for 5 minutes until soft, then add the pepper and cook for 1 minute.
- Stir in the flour and the orange rind and cook for a further 1 minute.
- Gradually stir in the orange juice and stock. Add the apricots with the white wine and water, the chicken and the walnuts.
- Add grated nutmeg and salt and pepper to taste.
- Bring to the boil, cover and simmer for 15 to 20 minutes.
- Transfer to a warmed serving dish and garnish with orange slices.
- Serve with brown risotto rice and a green salad.
INGREDIENTS
- 4 tablespoons vegetable oil
- 4 large leeks or 2 onion, peeled and sliced
- 2 green pepper, cored, deseeded and sliced
- 2 tablespoon plain whole meal flour
- Grated rind of 2 orange
- 8 tablespoons unsweetened orange juice
- 500 ml chicken or vegetable stock
- 200 grams no-soak dried apricots, quartered
- 300 ml white wine and water mixed
- 750 grams cooked chicken, roughly chopped
- 100 grams walnuts, chopped grated nutmeg
- Salt
- Freshly ground black pepper
- Orange slices, to garnish
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