Recipe: Apricot Passion Chicken

A great meal for any night of the week

Ingredients

• 1 kilo chicken pieces (drumsticks or leg fillets)
• 1 small white onion
• 1/2 cup flour
• 250ml jar emelias Tropical Chutney
• 500ml jar emelias Apricot Passion Sauce
• 1 teaspoon finely chopped parsley
• 125ml chicken stock
• a pinch of sea salt
• a pinch of white pepper

Method

1. Wash chicken and place in saucepan. Cover with water and bring to the boil. Boil for no more than 10 minutes.
2. Remove chicken, pat dry and set aside.
3. Combine flour, sea salt, white pepper and finely chopped parsley in a large bowl. Mix well
4. Toss each chicken pieces in the seasoned flour. Shake excess flour back into bowl, and line the base of a large casserole dish with the floured pieces.
5. In a bowl, mix half the jar of Apricot Passion Sauce, the entire jar of Tropical Chutney, and 125ml chicken stock. Stir well, and pour this sauce over the chicken.
6. Cook for 20 minutes in a medium oven, then add the rest of the Apricot Passion Sauce, then cook for a further 25 minutes. This dish can also be cooked on a stovetop.
7. Serve immediately.

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