I had my Japanese study tonight so wanted something easy for dinner, something requiring minimal chopping that could be chucked in the slow cooker without having to brown the meat or any other faffy measures 🙂 I never brown the meat before adding to the slow cooker. I’m sure it looks better but I am using the slow cooker for speed and convenience – not to impress! Lol.
Apricot chicken used to be an old standby, I mean, what could be easier than chicken, a packet of French onion soup and a tin of apricot nectar. Except of course all the nasties in the packet soup mix! This is my Paleo version, it’s a bit spicier than the original but it was really tasty nonetheless.
. 750 g – 1 kg chicken breast, sliced
. 1 400 ml tin apricot nectar
. 1 400 ml tin apricot halves in juice (not syrup)
. 1 tbspn ground coriander
. 1 tbspn ground cumin
. 2 tbspn onion powder
. 1 tspn garlic powder
. 1 tspn ground cinnamon
. 1 tspn ground ginger
. salt and pepper, to taste
. 1 tspn arrowroot (or thickener of choice)
. sliced zucchini, optional
1. Add chicken breast and spices to slow cooker and mix to cover chicken well
2. Add apricot nectar and set slow cooker to High for 3 hours
3. Add the tin of apricot halves with juice to the slow cooker along with the arrowroot that has been dissolved in a tablespoon of water and any veggies (if using). Cook for a further hour or until vegetables are tender
This was great served over a bed of cauliflower puree. I fed this paleo dinner to the 2 and 4 year old and there were no complaints – always a good sign!