Monday, July 4, 2016

Teaching my Son to Cook - Week Five

This week, dear Hamish, it's a chicken dish.  I know I promised Salmon, but I am keeping that...In the meantime, here's a recipe inspired by one of our apprentices, Aaron.  He brought some leftovers for lunch, and they looked so delicious that I snaffled the recipe off him.

Chicken with Cream Cheese in Apricot Sauce
You will need: A baking dish about 3 inches deep, Rice Cooker, a stick whizz or potato masher

Ingredients:
Rice - I know you know how to do this already, so no instructions, just do your thing!
4 to 6 Chicken Thighs, de-boned. (you buy them in the Supermarket like this)
1 onion, peeled and cut into chunks
1 can Apricots
1 tub Cream Cheese
2T Soy Sauce
2T Balsamic Vinegar
Broccoli
Carrots
Salad

Method:
Put the onion in the casserole dish.  Take out each thigh, and open it, put in about 1Tablespoon of cream cheese and fold the thigh in half.  Place each thigh on top of the onion, in a single layer.
In a bowl add the tin of apricots, juice and all.  Add Balsamic Vinegar and Soy Sauce.  Blend or mash.  Pour over the chicken pieces.  Sprinkle with salt and pepper.  Bake about 1hr at 170C till golden on top and cooked well.

While its baking, do the rice, and steam the veges.

Serve on rice. Eat.

Do Dishes.