Chicken: Angel's Apricot Chicken
Source of Recipe
AMGE;
3 chicken breast fillets -- diced
32 oz. can apricot nectar
1 packet French onion soup mix
1 level teaspoon Asafoetida powder (*)(optional)
2 onions -- diced
2 cloves garlic -- finely chopped
3 tablespoons olive oil
1 tablespoon butter
1 1/2 cups Basmati rice
1 dessertspoon Vegeta chicken stock powder
2 tablespoons lemon juice.
Boiling water -- for rice
Thin lemon slices -- for garnish
Combine oil and butter in a non-stick pan. Cook diced chicken, in batches, until browned. Remove chicken and add Asafoetida powder. Stir 5 seconds. Add onions and garlic. Cook until transparent, do not brown.
Add chicken to onions in pan, stir to combine.
Combine French onion soup mix and apricot nectar. Pour over chicken. Stir until bubbling. Lower heat and cook until chicken is no longer pink, stirring occasionally.
Rice:
Cook Basmati rice in the boiling water with the Vegeta stock powder and lemon juice.
To serve: Place a ring of rice on serving plate. Fill centre with Apricot chicken. Garnish with lemon slices.
(*) Asafoetida Powder is available in Asian Grocery stores. Also known as "Yellow Powder".
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