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

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Apricot glazed chicken

  • 30 Mins

  • Serves: 4

Nutritional Info
Each 309g serving contains

  • Energy

    1256KJ

    300KCAL

    15%

  • Fat

    10.8g

    med

    15%

  • Saturates

    2.2g

    low

    11%

  • Sugars

    13.5g

    low

    15%

  • Salt

    1.5g

    med

    25%
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.