🫙 From the Spice Rack
Apricot Chutney Chicken
~ Menu ~ 1/2 pound fresh asparagus 1 cup jasmine rice -- cooked APRICOT CHUTNEY CHICKEN 1 1/2 cups boiling water 4 dried apricots 1 packet vegetable bouillon pinch sun-dried tomato...
sideeasy
Ingredients8 items
Ingredients
- 1cupjasmine rice -- cooked
- 4dried apricots
- 1packet vegetable bouillon
- 2skinless boneless chicken breast halves -- cut in 3"
- 2tablespoonfresh orange juice
- 1/4cupchipotle chutney dressing (gourmet)
- 1tablespoonchopped fresh cilantro
- 1tablespoonchopped fresh parsley
Directions
- 1
Menu ~ 1/2 pound fresh asparagus 1 cup jasmine rice -- cooked APRICOT CHUTNEY CHICKEN 1 1/2 cups boiling water 4 dried apricots 1 packet veg
- 2
Cut apricots into strips
- 3
Steep in boiling water
- 4
Add bouillon, Tomato-Splash (R) and a few saffron strands
- 5
Let stand
- 6
Cut off 2 egg-sized pieces of jicame, peel, and cut into bite-sized pieces (1/4" x 1")
- 7
Place in bowl, cover with ice water until needed
- 8
Cut partially frozen chicken into 3" pieces