Low-fat apricot chicken

It can be hard to find a delicious, easy and healthy dinner dish that ticks all the boxes, but this apricot chicken meal does just that – but this reduced-fat version of the classic dish means you don’t have to feel guilty about going back for seconds (or thirds).

The addictive sticky sauce is packed with flavours and aromas that will easily make your mouth water. You can serve the dish up alongside some steamed greens and on top a bed of fluffy rice for a perfect dinner option that will delight your dinner guests!

Ingredients

• 2 teaspoons olive oil
• 600g skinless chicken thigh fillets, fat trimmed, cut into 3cm pieces
• 1 large onion, halved, thinly sliced
• 2 sticks celery, thinly sliced
• 2 carrots, peeled, cut into chunks
• 2 garlic cloves, crushed
• 1 tablespoon wholegrain mustard
• 125ml (1/2 cup) salt-reduced chicken stock
• 250ml (1 cup) apricot nectar
• 35g (1/4 cup) chopped dried apricots
• 400g can cannellini beans, rinsed, drained

Method

1. Preheat oven to 170C. Heat half the oil over high heat in large flameproof casserole dish. Add chicken and cook in 2 batches, for 1-2 minutes each side or until golden. Transfer to plate.
2. Heat remaining oil in same dish over medium heat. Add onion, celery and carrot. Cook and stir for 5 minutes or until softened. Add garlic. Cook and stir for 30 seconds or until fragrant.
3. Add in mustard, stock, apricot nectar and dried apricots. Stir to combine. Bring mixture to the boil. Cover dish.
4. Bake for 30 minutes. Add cannellini beans and cook for another 10 minutes. Serve.