Apricot Chicken Risotto Style

This recipe is a favourite from the Every Day Cookbook.  It is quick, easy and my kids love it – tick, tick and tick!  It’s a great meal to make on those busy weeknights when you don’t want to think too much about what you are doing.

 

Ingredients

Fresh Herbs (thyme, parsley)

2 garlic cloves

2cm piece of ginger, peeled

½ medium onion

40g oil

2 medium carrots

1 medium red capsicum

500g boneless chicken thighs, cubed

405g apricot nectar

400g water

1 tablespoon stock concentrate

300g Arborio rice

Salt and pepper

50g frozen peas

Method

Place herbs, garlic, ginger and onion into TM bowl and chop for 7 seconds on speed 7

Add oil and sauté for 2 minutes at 100ºC on speed 1

Add carrots and capsicum and chop for 3 seconds on speed 7

Insert Butterfly, add chicken and 50g of nectar and cook for 2 minutes at 100ºC on reverse soft speed

Add remaining nectar, water, stock, rice and salt and pepper and cook for 15 minutes at 100ºC on reverse soft speed

Add peas and cook for a further 2 minutes at 100ºC on reverse soft speed

Pour into Thermo Server of insulated serving bowl and allow to rest for 5 – 10 minutes to assist with the continued absorption  of liquid.

Serve sprinkled with grated parmesan cheese if desired

**Note don’t add more chicken or veggies than recommended as it will cause your Thermomix to over load.

Serves: 4

Approximate Calories per Serve: 610