Apricot and Sweet Chilli Chicken Hot Pot

Recipe by Tisme
READY IN: 35mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon oil
  • 1
    liter chicken stock
  • 100
    g dried apricots
  • 500
    g diced assorted fresh vegetables (such as carrot, sweet potato, peas, beans, brocolli & pumpkin)
  • 2
    tablespoons sweet chili sauce
  • 2
    tablespoons cornflour
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DIRECTIONS

  • Heat oil in a large saucepan and cook chicken until browned.
  • Add chicken stock, apricots and vegetables and bring to the boil.
  • Reduce heat to medium and simmer, uncovered, for 15 minutes.
  • Combine sweet chilli sauce and cornflour with 2 tablespoons of water, in a small jug, and then stir into chicken mixture.
  • Bring to the boil, stirring constantly, and cook until sauce has slightly thickened.
  • Serve with steamed rice or mashed potatoes.
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