- Serves 2
- Preparation Time 15MINS
- Cook Time 25MINS
tsp cracked black pepper
1 tsp ground turmeric
2 tsp ground cumin
600g chicken thigh fillets, sliced
1 tbs olive oil
1 brown onion, chopped
1 cinnamon stick
500ml (2 cups) Campbells Real Stock- Chicken
1 cup apricot nectar
100g dried apricots, sliced
1 tbs corn flour
2 tbs water
Toasted slivered almonds and fresh coriander, to serve (optional)
STEP 1 Place pepper, turmeric, cumin and chicken in a bowl, toss to combine.
STEP 2 Heat oil in a large saucepan over medium- high heat. Cook onion for 5 minutes or until soft. Add chicken mixture and cinnamon stick. Cook for 4 to 5 minutes or until chicken is lightly browned. Add Campbells Real Stock and stir.
STEP 3 Add apricot nectar and sliced apricots. Bring to the boil. Reduce heat to medium- low. Simmer, uncovered, stirring occasionally for 10 to 12 minutes.
STEP 4 Combine cornflour and water in a small bowl then add to dish and cook for a further 2 minutes or until sauce has thickened. Remove and discard cinnamon stick.
STEP 5 Top with almonds and coriander leaves if desired.