As much as I love chicken, every now and then I can groan at the thought of another dinner, with chicken breast as the base. But, it’s healthy, blah, blah, blah!
Attempting to do something different, I raided the cupboards for inspiration and found a tin of apricots.
To start this dish, I gently sweated off some chopped onions in a deep frying pan, before adding in diced chicken breast and allowing it to brown. Then, it was in with some sliced mushrooms and a chicken stock pot. I also tipped in a tin of apricots, juice and all.
To make the sauce, I wanted a sweet chilli sauce, only I didn’t have any! So, I thought how I could improvise and used tomato ketchup and chilli flakes, with a pinch of dried thyme. To help thicken the sauce, I made a cornflour slurry and stirred that in.
A couple of minutes before the dish was ready, I added a handful of spinach and allowed that to wilt, before serving with couscous.