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Apricot chicken rissoles

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

Made using chicken mince, apricot nectar and French onion soup mix, this easy dinner combines two family favourites and is on the table in 45 minutes.

15 Ingredients


  • 500g chicken mince

  • 1/4 cup panko breadcrumbs

  • 2 green onions, chopped

  • 2 tsp Moroccan seasoning mix

  • 1 egg, lightly beaten

  • 1 garlic clove, crushed

  • 1/4 cup extra virgin olive oil

  • 1 small brown onion, cut into thin wedges

  • 40g packet French onion soup mix

  • 1 tbsp plain flour

  • 1 cup apricot nectar

  • 1/2 cup Massel Chicken Style Liquid Stock

  • 2 tbsp chopped fresh flat-leaf parsley, plus extra leaves to serve

  • Steamed green beans, to serve

  • White long-grain rice, to serve

4 Method Steps


  • Step 1

    Place mince

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    (500g chicken mince), breadcrumbs (1/4 cup panko breadcrumbs), green onion (2 green onions, chopped), seasoning (2 tsp Moroccan seasoning mix), egg (1 egg, lightly beaten) and garlic (1 garlic clove, crushed) in a bowl. Season with salt and pepper. Mix well. Shape 1/4 cups of mixture into rissoles.


  • Step 2

    Heat 2 tablespoons oil in a large frying pan over high heat. Cook rissoles, in 2 batches, turning, for 5 minutes or until browned all over, adding a little extra oil if needed. Transfer to a plate.

  • Step 3

    Heat remaining oil in same pan over medium-high heat. Add brown onion (1 small brown onion, cut into thin wedges). Cook, stirring, for 5 minutes or until softened. Add soup mix (40g packet French onion soup mix) and flour (1 tbsp plain flour). Cook for 30 seconds. Gradually stir in nectar (1 cup apricot nectar) and stock (1/2 cup Massel Chicken Style Liquid Stock). Season with pepper. Bring to a simmer. Stir in parsley (2 tbsp chopped fresh flat-leaf parsley, plus extra leaves to serve).

  • Step 4

    Return rissoles to pan. Reduce heat to low. Simmer for 10 minutes or until sauce thickens and rissoles are cooked through. Serve with green beans (Steamed green beans, to serve) and rice (White long-grain rice, to serve), and sprinkled with extra parsley leaves.
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Image by Nigel Lough

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