Lockdown easy cooking For the New Cook: Chicken and Apricot Bake #easyrecipes #lockdowncook #glutenfree #leftovers

This recipe as adapted from a  recipe card that I picked up in a supermarket many years ago (imperial measurements so must have been a while. 🙂 ) Its a great way to use up leftovers, and works well with turkey so keep it on hand for post-Christmas use.

Ingredients

• 1lb cooked chicken (or turkey)
• 1 oz flour (1 tbs cornflour if gluten free)
• 3 tbs oil
• 3 cloves crushed garlic (optional)
• 1 small red onion or else small bunch spring onions. (The flavours in this are quite delicate so you can use white onion but it may be overpowering)
• 5 oz dried apricots
• 1/2 pt milk
• 3 oz grated cheddar cheese
• salt and pepper

Topping:

• 1.5 oz breadcrumbs (wheat or gf)
• 1 oz grated cheese

Method

• heat oven to mk 6 /180 degrees
• Fry onions gently for 1-2 mins
• cut cooked meat into bite-sized pieces and coat in flour and seasoning and add to pan
• fry to seal
• add apricots
• add milk and cook until it begins to thicken
• stir in  3 oz cheese
• place in an ovenproof dish
• mix breadcrumbs and 1 oz cheese and sprinkle over  chicken mix
• bake for approx 20 mins
• serve with green beans or a salad

 

variations:

make  this dish a little more colourful by adding a couple of tablespoons green peas at the same time as the apricots.

A smaller amount of  chicken can be made up with mushrooms or even a tin of haricot beans (but NOT beans in tomato sauce 🙂 )

 

 

Note: illos used are stock photos