We are spending a few days in Wales this week enjoying the beaches, the weather, the castles and some seriously beautiful views. Naturally I haven’t really cooked much recently, but I did manage to cook this simple chicken dish the day before we left.
I used readymade horseradish sauce in this recipe as my main focus that day was preparing for the trip and I really couldn’t spend much time in the kitchen (using fresh horseradish would have been a lot more labour intensive).
This is a convenient recipe, simple and quick enough to make on a busy week night. It requires very few ingredients and cooks in around 30 minutes (± 5 minutes, depending on the size of your chicken pieces). You can use peaches or nectarines, or even plums instead of apricots. Freshly chopped mint goes extremely well with horseradish, in my opinion, but fresh basil or parsley would be suitable too.
3 medium chicken breasts, cut lengthways into 3 strips each
3 apricots, cut into 4 pieces each
3 tablespoons horseradish sauce
1 garlic clove, finely chopped
2 tablespoons olive oil, plus a little more for drizzling
1 tablespoon honey
Salt and pepper to taste
Fresh mint for garnish (alternatively parsley or basil)
Preheat the oven to 375 F/ 190 C/ gas mark 5.
In a baking dish combine the horseradish, oil, garlic, honey and stir to make a sauce. Place the chicken in the baking dish and coat evenly with the mixture. Add the apricot pieces, tucking them in between the chicken strips, season, drizzle with a little oil and bake for 25-30 minutes, ensuring the meat is cooked through. To serve garnish with freshly chopped herbs.
I’ve entered this recipe into Simple and in Season hosted by feedingboys.co.uk