Note: organic dried apricots do not contain sulphur dioxide (a chemical that preserves colour) so the fruits are naturally darker and have notes of caramel and molasses. In addition to being rich in vitamin A, dried apricots are a valuable source of iron and fibre.
- 150g chicken breast
- 100g carrot
- 100g sweet potato
- 50g white potato (such as Desireé)
- 30g organic dried apricots (such as Crazy Jacks)
- 12g onion
- 1 small garlic clove
- 1/4 tsp (1.25ml) flat leaf parsley
- 250ml fresh unsalted vegetable stock (click here for recipe)
- 5ml extra virgin olive oil (or rapeseed oil)
- Peel and finely chop onion and garlic.
- Heat oil in pan and add onion and finely chopped garlic; sauté onion and garlic on low heat until onion begins to soften and brown slightly.
- Chop chicken breast into bite size pieces and add to garlic and onion in pan.
- Stir thoroughly and cook for 5 minutes until chicken starts to brown.
- Peel and chop sweet potato, white potato and carrot into small cubes and add to pan. Stir thoroughly.
- Finely chop apricots.
- Add fresh unsalted vegetable stock and apricots to pan and bring to the boil.
- Turn down heat and simmer for 15 minutes.
- Add finely chopped flat leaf parsley and continue to cook at low heat for further 5 minutes or until vegetables and chicken are tender and cooked through.
If you prefer a thicker sauce, after finely chopping apricots, cover with 100ml of boiling water. Leave to stand a few minutes and then pour mixture into a blender (or use hand blender) and puree until you have a thick, smooth sauce. Then add this mixture to the pan and continue with recipe above.