Chef’s Choice: Apricot Chicken with Brussels Sprouts
We’re certain that your Christmas will be merry with this plate full of colours and flavours!
Chef’s Choice of the week is a seasonal Apricot Chicken with Honey Roasted Carrots and Brussels Sprouts. Healthy ingredients with a bit of indulgence with dried fruits, spices and pecan nuts – it’s a guaranteed success.
Order the ingredients in the Choice Box.
What else is good next week?
Chat about Christmas excitement over a hearty family-style meal on Sunday. Opt for the Fried Cod with Curry Vegetable Rice or Crispy Chicken Kiev.
Christmas Eve on Monday calls for something special. Try the Greek Style Stuffed Peppers with Lamb and Feta, or the Creamy Paprika and Chicken One Pan.
Our Chef’s Choice or the Gourmet Fillet Steak in Cream Sauce are festive main courses, perfect for Christmas Day dinner. With them you’re half way there with the menu plans! Just have a selection of small bites or a couple of fancy starters figured out, as well as an indulgent dessert. Holiday, sorted!
Go vegan or vegetarian on Wednesday. Tempeh and Edamame Noodle stir-fry, Smoky Pumpkin Risotto and Roasted Sweet Potato Chickpea Salad are pure sunshine on a plate!
Apricot Chicken with Honey Roasted Carrots and Brussels Sprouts
Serves 4
Cooking time 40 min
Ingredients:
1kg chicken thighs
2 Tbsp olive oil
2 tsp salt
1 tsp black pepper
100g dried apricots
400g orange juice
20g butter
4 star anise
2 cinnamon sticks
40g dried cranberries
Vegetable roast:
400g brussels sprouts
7 carrots
2 Tbsp olive oil
2 garlic cloves
20g honey
12 fresh thyme sprigs
2 tsp salt
1 tsp black pepper
To serve:
60g pecan nuts
30g fresh parsley
Method:
1. Preheat the oven to 200°C. Place chicken thighs to an oven casserole. Drizzle with olive oil and season with salt and pepper. Roast for about 25–30 minutes or until the meat is cooked through and the skin is crispy and nicely browned.
2. Meanwhile, rinse brussels sprouts. Cut a small slice of the hard stem off. Peel and cut carrots to sticks and peel garlic cloves. Lay the carrots, brussels sprouts and garlic to another oven casserole. Combine oil and honey, and spoon on top. Add fresh thyme sprigs, and season with salt and pepper. Roast in the oven at the same time with chicken, for about 20 minutes or until nicely roasted.
3. Meanwhile, halve apricots, remove stones and cut to wedges. Place apricots to pan with orange juice, butter, star anise, cinnamon stick, and dried cranberries. Bring to a light simmer and stew on the pan for about 5 minutes until the apricots start to soften and the sauce has thickened a bit.
4. Transfer the roasted chicken thighs to the pan and partly submerge in sauce. Keep warm.
5. Roughly chop pecans and parsley. Add on top of the roasted carrots and brussels sprouts. Serve with the apricot and cranberry chicken.
