Spicy Apricot Chicken
with Garden Veggie Orzo
This meal truly has it all! Sweet, tangy and spicy chicken thighs are seared before being cooked in a white wine-based sauce and served with veggie-packed orzo.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
170 g
Orzo
(Contains Wheat)
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
4 tbsp
White Cooking Wine
(Contains Sulphites)
2 tbsp
Apricot Spread
2 unit(s)
Chicken Broth Concentrate
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tsp
Garlic Salt
1 tsp
Chili Flakes
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat Guide for Step 1 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1/2-inch pieces.Add peppers and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Roast in the bottom of the oven, stirring halfway through, until tender and lightly charred, 12-14 min.
Meanwhile, roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)Add apricot spread, mustard, half the broth concentrate, 1/3 cup (1/2 cup) water and 1/4 tsp (1/2 tsp) chili flakes to a small bowl, then whisk to combine. (NOTE: Reference heat guide.)
Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Drain and return orzo to the same pot, off heat. Add 1 tbsp (2 tbsp) butter, half the garlic salt and remaining broth concentrate. Stir until butter melts, 1 min, then cover.
Meanwhile, pat chicken dry with paper towels.Cut chicken into 2-inch pieces, then season with remaining garlic salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)Remove from the pan and transfer to a plate.
Reheat the same pan over medium-high. Add cooking wine. Cook, stirring often to scrape up any browned bits from the pan, until most of the liquid has evaporated, 1 min.Add apricot mixture, then stir to combine. Bring sauce to a simmer.Add chicken. Cook, flipping halfway through, until sauce thickens slightly and chicken is cooked through, 2-3 min.** (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time, if desired.)
Add peppers and spinach to the pot with orzo. Stir until spinach wilts, 1 min.Divide orzo between plates. Top with chicken and any sauce from the pan.Sprinkle with remaining chili flakes, if desired.
