Apricot Chicken with Mint Recipe

Step 1: Place the chicken in a flameproof casserole dish and add the onion, a finely grated ring of the orange with 60 ml of the juice and all the remaining ingredients except the curd. Mix well. Ne generous with the mint, since much of the flavor, cook away.

Step 2: Cover and marinate for 2-4 hours or overnight in the refrigerator.

Step 3: Allow the chicken to come to room temperature, then bake, covered, in a preheated oven at 190 ‘c for 45 minutes or until cooked and tender. Remove the chicken and keep hot.

Step 4: Puree the remaining casserole in a food processor or liquidizer, then push through a sieve, using the back of a soup ladle, into a saucepan.

Step 5: Reheat but do not allow to boil, remove from the heat and stir in the curd, tasting all the time to get a pouring sauce that is rich but light in flavor,

Step 6: Adjust the seasoning with salt and pepper, then pour the sauce over the chicken and serve immediately.

Step 7: You can serve the dish hot, with the sauce in a separate container as a dip. Serve with a mixed green salad and fresh crusty French bread.

Additional Tips

• Use red wine or apple juice in place of the white wine. Use dried pears or peaches in place of apricots.