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APRICOT CHICKEN WITH CAULI-RICE
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Servings:
4
people
STUFF YOU NEED
For the apricot chicken
500
g (1 lb.)
chicken thighs or breast cut into chunks
4
apricots chopped
1
onion diced
1
cup
chicken/vegetable stock or bone broth
coconut oil for the pan
fresh herbs (optional)
For the cauli-rice
½
cauliflower grated or food processed into ‘rice’
1
clove garlic
coconut oil for the pan
NOW WHAT
Start with the apricot chicken. In a fry pan on medium-high heat add a little coconut oil and saute the onion until soft.
Add the chicken to the fry pan and fry up, turning every now and then to ensure all sides are cooked.
Add the stock to the pan and stir slowly.
Then add the apricots, turn the heat to low and allow to simmer until the liquids reduce and apricots are tender.
While you simmer the chicken cook up the cauli-rice.
In a large fry pan on medium-high heat add a little oil and saute the garlic for about a minute.
Add the cauliflower and fry for about 3 minutes or until cooked to your liking.
Serve apricot chicken on top of the caul-rice. Add fresh herbs, we've used parsley and coriander.
MERRYMAKER TIP
Don’t feel like cauli-rice? Just cook up some quinoa or serve it with roast veggies or steamed greens.