Sticky Apricot Chicken Tenders

  • 27 Mar - 02 Apr, 2021
  • Mag The Weekly
  • Cookery


· 12 baby chat potatoes

· 2 zucchini

· 100 g green beans

· 240 g apricot jam

· 2 tablespoons soy sauce

· 2 green shallots

· 600 g chicken tenderloins

· Continental parsley, to serve


Preheat oven to 200°C. Arrange potato slices on a microwave-safe plate and cover loosely with plastic wrap. Microwave for two minutes or until just tender. Take sheets of foil and spray the centre with olive oil. Arrange the potatoes in a single layer in the centre. Top with the zucchini and beans. Combine jam, soy sauce and shallots in a bowl. Reserve two tablespoons and set aside. Add the chicken to the remaining jam mixture and toss to coat. Arrange the chicken mixture over the vegetables and spoon over any remaining sauce. Fold foil to enclose filling and seal tightly. Place onto a baking tray and bake for 20 minutes. Change the oven setting to grill. Open the parcels and brush the tops of the chicken with reserved jam mixture, spray lightly with oil. Grill until lightly browned. Sprinkle with parsley to serve.