Apricot Chicken Bake

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  • Gluten Free Recipe

Serves: 4
Prep Time: 10 minutes
Cook Time: 55 minutes

Gluten Free (depending on choice of serving suggestion)

TIPS:

  • Chopped fresh parsley or thyme makes a nice addition for a garnish.
  • Quick pan method: Swap bone-in chicken thighs for 600g boneless chicken. Pan fry until browned. Add veggies and sauce to pan. Simmer for 20 minutes, until veggies are tender and chicken is cooked through.

INGREDIENTS

  • 2 tsp olive oil
  • 1.5kg bone-in chicken thighs
  • salt and pepper, to season
  • 500g jar Barker’s NZ Apricot with Chickpea Meal Sauce
  • 2 carrots, cut into rounds
  • 1 red capsicum, sliced into strips 
  • 1 brown onion, thinly sliced 
  • rice, to serve (or couscous for a non-gluten free alternative)

METHOD

  1. Preheat oven to 180°C fan bake.
  2.  Rub oil over chicken and season with salt and pepper. Heat a large frying pan on medium-high and sear chicken for a couple of minutes each side.
  3. Pour half the Barker’s NZ Apricot with Chickpea Meal Sauce into the base of a large roasting dish.
  4. Place the carrots, capsicum and onion on top. Pour remaining sauce over the top, then place the chicken on top.
  5. Bake for 50 minutes, until chicken is cooked through and veggies are tender.
  6. Serve on rice (or couscous for a non-gluten free alternative)
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