Summary

Ingredients

• 200 g apricot (s), dried
• 400 g chicken breast fillet (s)
• 4 small onion (s)
• 2 tablespoon butter
• 1 can tomato (s), chunky
• 125 g cream
• Curry powder
• Paprika powder, noble sweet
• salt and pepper

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Instructions

1. Place the dried apricots in a bowl, pour boiling water over them, and let soak for 10 minutes. Meanwhile, preheat the oven to 180°C (356°F).
2. Rinse the chicken breast fillets, pat dry, and cut into 3-4 cm pieces. Season well with paprika powder, salt, and pepper.
3. Peel and quarter the onions. Melt the butter in a pan over medium-high heat, add the onions, and cook until light brown, about 5 minutes.
4. Add the seasoned chicken pieces to the pan and cook until browned on all sides, about 5-7 minutes. Pour in the chunky tomatoes and cream and stir to deglaze the pan. Simmer over medium heat for 2 minutes, then season with salt, pepper, paprika powder, and curry powder.
5. Transfer the entire mixture to a baking dish. Drain the apricots, cut into strips, and distribute among the chicken pieces.
6. Bake at 180°C (356°F) for about 35 minutes until the chicken is cooked through (internal temperature of 74°C / 165°F).