Apricot glazed chicken

Apricot glazed chicken

The sticky glaze can be prepared earlier, then reheated and spooned over the cooked chicken.

By , 21 September 2015
Apricot glazed chicken
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.25 per serving
Nutritional Info
Each 309g serving contains
  • Fat med
    10.8g
    15%
  • Saturates low
    2.2g
    11%
  • Sugars low
    13.5g
    15%
  • Salt med
    1.5g
    25%
  • Energy 1256KJ 300KCAL
    15%
of your reference intake.
Typical energy values per 100g: 406kJ/97kcal.
Ingredients
  • 1 tbsp olive oil
  • 515g pack skinless chicken thigh fillets, halved
  • 4 level tbsp apricot jam
  • 2 tbsp Amoy Low Salt Soy Sauce
  • 1 tbsp lemon juice
  • 2 level tbsp Asda Dijon or Coarse Grain Mustard
  • 450g potatoes (peeled weight)
  • 4 tbsp semi-skimmed milk
  • 2 tbsp chopped chives
  • Sugar snap peas, to serve
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Grease a small roasting tin with the oil and put the chicken in it in a single layer. Bake for 15 minutes.

  • Mix together the jam, soy sauce, lemon juice and 1 tbsp of the mustard, then spoon over the chicken. Bake for another 10 minutes.

  • Meanwhile, simmer the potatoes until tender. Drain and mash with the milk and remaining mustard. Stir in the chopped chives.

  • Serve the chicken with mash and sugar snap peas.