Apricot chicken cob loaf


Recipe may contain gluten, peanuts, tree nuts, milk and fish.

Aussie dinner favourite apricot chicken stuffed inside a cob and served with crumbed chicken fingers – what’s not to love?

12 Ingredients

  • 250g cream cheese, at room temperature

  • 300g sour cream, plus extra, to serve

  • 40g sachet French onion soup mix

  • 1 tbsp curry powder

  • 90g (1/4 cup) apricot jam, plus extra, to serve

  • 40g (1/2 cup) coarsely grated cheddar

  • 1 tbsp chopped fresh coriander leaves, plus extra sprigs, to serve

  • 1 large cob loaf

  • 1 tbsp extra virgin olive oil

  • 400g crumbed chicken breast fingers

  • 250g qukes (baby cucumbers), quartered (see note)

  • 1 large red capsicum, deseeded, thickly sliced

4 Method Steps

  • Step 1

    Preheat oven to 180C/160C fan forced. Line 2 large baking trays with baking paper.

  • Step 2

    Place the cream cheese

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    (250g cream cheese, at room temperature) and sour cream (300g sour cream, plus extra, to serve) in a bowl and stir until combined and smooth. Add French onion mix (40g sachet French onion soup mix) and curry powder (1 tbsp curry powder). Mix until well combined. Stir in the jam (90g (1/4 cup) apricot jam, plus extra, to serve), cheddar (40g (1/2 cup) coarsely grated cheddar) and coriander (1 tbsp chopped fresh coriander leaves, plus extra sprigs, to serve). Season with pepper.

  • Step 3

    Cut the top off the loaf, about 4cm from the top. Scoop out the bread inside, leaving a 1cm-thick shell. Cut the inside bread and loaf top into large pieces. Place cob (1 large cob loaf) on 1 prepared tray. Arrange bread pieces around the cob. Drizzle over the oil (1 tbsp extra virgin olive oil). Spoon the curry mixture into the cob. Place the chicken fingers (400g crumbed chicken breast fingers) on remaining prepared tray. Bake the cob and chicken, turning chicken halfway through cooking, for 20 minutes or until golden and cooked through. Set aside for 5 minutes to cool slightly.

  • Step 4

    Top the dip in the cob with extra sour cream and jam, swirling to combine slightly. Sprinkle with extra coriander. Serve on a serving platter with bread pieces, chicken fingers, quke (250g qukes (baby cucumbers), quartered (see note)) and capsicum (1 large red capsicum, deseeded, thickly sliced).

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Recipe Notes

Cut any very small qukes in half rather than quarters.

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