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Chicken, apricot & orange one-pan

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Recipe Ingredients

  • 3 large carrots, cut into rough
  • 2cm pieces
  • 2 red onions, each cut into 8 wedges
  • ½ tbsp cumin seeds
  • 1 tbsp olive oil
  • zest and juice of 1 orange
  • 8 skinless and boneless
  • chicken-thigh fillets
  • 50g dried apricots, chopped

Recipe Directions

  1. Preheat oven to 200°C. Put the carrots, onion, cumin seeds, olive oil, orange zest and juice, a splash of water and some seasoning into a roasting pan and toss together.
  2. Roast for 15 minutes or until carrots are beginning to soften. Add the chicken and dried apricots, and cook for a further 25 minutes or until the chicken is cooked through and vegetables are tender. Serve with couscous, salad or some crusty bread to mop up the juices.

EACH SERVING 1 160kJ, 12g fat (3g saturated), 16g carbohydrate (14g total sugars).

Each Serving:


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