Sticky Apricot Chicken and Roast Vegetable Salad
Ordinary Chicken became interesting when coated with sticky and sweet apricot sauce. Every bite is coated with sweet goodness and even tastes better when partnered with roasted vegetable salad and drizzled with yoghurt and topped with toasted almonds. What a lovely dinner!
Large frying pan
FOR ROAST VEGETABLES
- 2 tbsp olive oil
- 2 parsnip
- 2 potato
- 2 carrot
- 1 large red onion
- 2 cups pumpkin
- 500 grams chicken breast
- 2 tbsp ras el hanout
- 100 grams flaked almonds
FOR THE APRICOT SAUCE
- 120 grams apricot sauce
- 2 tsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp water
FOR THE DRESSING
- 1 tbsp white wine vinegar
- ½ cup Greek-style yoghurt
- 2 tsp water
ROAST THE VEGETABLES
Preheat the oven to 240°C. Line a tray with baking paper. Cut the parsnip, potato and pumpkin (unpeeled) into 2 cm chunks. Cut the carrot into 1 cm half-moons. Slice the red onion into 2 cm wedges. Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast the veggies until tender (turning halfway for even cooking), about 20-25, then set aside to cool slightly.
COOK THE CHICKEN
While the veggies are roasting, flat the chicken breast and use a knife to slice through horizontally to make two thin steaks. Combine the ras el hanout (see ingredients) and the salt in a large bowl. Add the chicken breast and toss to coat.
In a large frying pan over medium-high heat, toast the flaked almonds. Toss it until golden, about 2-3 minutes. Transfer to a bowl and set aside. Return the pan to the stove, drizzle olive oil. Cook the chicken in batches until cooked through, about 3-5 minutes each side (depending on the thickness).
MAKE THE SAUCES
In a small bowl, combine the apricot sauce, soy sauce, brown sugar, water and white wine vinegar. In another bowl. combine the Greek-style yoghurt and a splash of water, then season with salt and pepper. Set aside.
BRING IT ALL TOGETHER
When the chicken is already cooked, remove the pan from the heat, then add the apricot glaze and turn the chicken to coat. When the veggies are cooked, add the baby spinach leaves to the tray, season to taste, and gently toss to combine.
- Cut the veggies to size so they cook in time.
- If your oven tray is crowded, you can divide the vegetables between two trays.
- Cook the chicken for about 3-5 minutes, but also depending on thickness.
- Chicken is cooked through when it's no longer pink inside.
- If ras en hanout is not available, you can replace it with Moroccan powder.