• 750g dried apricots, roughly chopped
• ¼ cup sugar
• 2 tbsp cider vinegar
• 1kg chicken fillets, cubed
• 1 tbsp butter
• 3 tbsp olive oil
• 1 onion, chopped
• 2 cups chicken stock or 1 or 2 stock cubes mixed with two cups of water
• 1 tsp cinnamon
• 2 tsp Tabasco sauce (or chilli or similar)
Place the apricots in a bowl and stir in the sugar and vinegar. Set aside.
In a hot pan, add the butter and one tablespoon of the oil then brown the chicken in batches, remembering not to crowd the pan. Remove the cooked chicken and set aside.
Add remaining oil to the pan and cook the onion until softened. Add the stock and stir over a medium heat until hot.
Add the balance of the ingredients and cook for 10 minutes until combined. Add the chicken for the last 10 minutes prior to serving.
Serve over steamed rice.
This recipe and much more appeared in Camper Trailer Australia #110 2017. Subscribe today for the latest caravan reviews and news every month!