Caribbean Apricot Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 chicken breast fillet (s)
- 1 ½ kg vegetables, mixed according to the season (e.g. fennel eggplant, onion)
- 1 can apricot (s)
- 1 bottle wine
- 1 cup sour cream
- 2 glasses mango chutney
- 1 tablespoon pesto
- Paprika powder
- Curry powder
- 200 ml oil, butter oil)
- 3 large lime (s)
- Tbsp ketchup
- Spice mixture, (Chinese spice)
- Chili powder
Print Recipe
Pin Recipe Instructions
- Turn the chicken breast fillets well in butter oil with plenty of paprika and curry and fry in the oven at 200 degrees for about 10 minutes. In the meantime, stir in a sauce made from chutney, ketchup, Chinese spices, apricot juice and, if you like, chili powder. Add to the meat and fry for another 10 minutes.
- Roughly chop the vegetables and season with the pesto and a little salt and pepper and fry in a little oil. Then add the meat with the sauce to the vegetables and let everything simmer for another 15 minutes.
- Add the wine, sour cream and apricots, mix everything well, let it boil again briefly and serve garnished with the limes.
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