Apricot and chickpea chicken
This super easy apricot chicken recipe is a delicious meal and a great option for any budget.
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
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Method
Apricot chicken
- Preheat oven to 200°C
- Mix the onion soup powder with the crushed tomatoes and juice from canned apricots
- Spread out chicken drumsticks over a roasting tray
- Sprinkle with sliced onions and chickpeas
- Pour the tomato mixture over the chicken, onion and chickpeas
- Place apricots on top
- Bake for approximately 45 minutes or until the chicken is cooked through and easily comes off the bone
Vegetable couscous
- Place stock cube in a medium sized bowl and add the boiling water. Mix to dissolve
- Add couscous and mix briefly
- Cover and allow to sit for 10 minutes
- Meanwhile cook the peas on high in the microwave until hot or in a pot of boiling water for 2 minutes
- Mix the drained peas with the couscous
- Apricot chicken
- 1 packetonion soup powder
- 1 x 400g cancrushed tomatoes
- 1 x 400g canapricots halves in juice
- 8chicken drumsticks
- 1 x 400g canchickpeas
- 1onion, sliced
- Couscous
- 1 cubechicken or vegetable stock powder
- 1 cupboiling water
- 1 cupcouscous
- 3 cupspeas
Per serve
- Energy2496kJ
- Total Fat10.8g
- Saturated Fat3.2g
- Total Carbohydrate67.7g
- Sugars23.6g
- Dietary Fibre20.3g
- Protein47.5g
- Sodium724mg
Method
Apricot chicken
- Preheat oven to 200°C
- Mix the onion soup powder with the crushed tomatoes and juice from canned apricots
- Spread out chicken drumsticks over a roasting tray
- Sprinkle with sliced onions and chickpeas
- Pour the tomato mixture over the chicken, onion and chickpeas
- Place apricots on top
- Bake for approximately 45 minutes or until the chicken is cooked through and easily comes off the bone
Vegetable couscous
- Place stock cube in a medium sized bowl and add the boiling water. Mix to dissolve
- Add couscous and mix briefly
- Cover and allow to sit for 10 minutes
- Meanwhile cook the peas on high in the microwave until hot or in a pot of boiling water for 2 minutes
- Mix the drained peas with the couscous
Ingredients
- Apricot chicken
- 1 packetonion soup powder
- 1 x 400g cancrushed tomatoes
- 1 x 400g canapricots halves in juice
- 8chicken drumsticks
- 1 x 400g canchickpeas
- 1onion, sliced
- Couscous
- 1 cubechicken or vegetable stock powder
- 1 cupboiling water
- 1 cupcouscous
- 3 cupspeas
Ingredients
- Apricot chicken
- 1 packetonion soup powder
- 1 x 400g cancrushed tomatoes
- 1 x 400g canapricots halves in juice
- 8chicken drumsticks
- 1 x 400g canchickpeas
- 1onion, sliced
- Couscous
- 1 cubechicken or vegetable stock powder
- 1 cupboiling water
- 1 cupcouscous
- 3 cupspeas
Nutrition Facts
Per serve
- Energy2496kJ
- Total Fat10.8g
- Saturated Fat3.2g
- Total Carbohydrate67.7g
- Sugars23.6g
- Dietary Fibre20.3g
- Protein47.5g
- Sodium724mg
Method
Apricot chicken
- Preheat oven to 200°C
- Mix the onion soup powder with the crushed tomatoes and juice from canned apricots
- Spread out chicken drumsticks over a roasting tray
- Sprinkle with sliced onions and chickpeas
- Pour the tomato mixture over the chicken, onion and chickpeas
- Place apricots on top
- Bake for approximately 45 minutes or until the chicken is cooked through and easily comes off the bone
Vegetable couscous
- Place stock cube in a medium sized bowl and add the boiling water. Mix to dissolve
- Add couscous and mix briefly
- Cover and allow to sit for 10 minutes
- Meanwhile cook the peas on high in the microwave until hot or in a pot of boiling water for 2 minutes
- Mix the drained peas with the couscous
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