Ingredients
- 750 grams chicken, minced
- 40 grams French onion soup mix (1 package)
- 1/2 cup breadcrumbs, dried
- 1 egg, lightly whisked
- Freshly ground black pepper, to season
- 1/2 cup chicken stock
- 700 grams apricot halves in juice, with juice reserved (1 can)
- 2 tablespoons olive oil, plus extra 1 tablespoon
- 2 zucchini, cut into large chunks
- 1 red onion, finely chopped
- 1 red capsicum, cut into large chunks
- 1/4 cup apricot jam
- 1 bunch broccolini, trimmed
How to Make
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Step 1: Preheat oven to 180°C fan-forced (200°C conventional). In a bowl combine mince, half of the soup mix, breadcrumbs and egg. Season mix & shape into 12 flat rissoles.
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Step 2: In a large jug, combine stock, remaining soup mix and apricot juice.
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Step 3: Heat oil in a large flameproof roasting pan on high; Cook rissoles for 2 minutes on each side, until golden & remove from the heat. Add zucchini, onion, capsicum, stock mixture and half of the apricots to pan; dollop jam over rissoles.
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Step 4: Roast for 25 minutes. After 25 minutes ~ baste with juices and add broccolini; drizzle the broccolini with extra oil & roast for a further 10 minutes, until cooked through and sauce is glossy.
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Step 5: Note; At this stage the remaining apricots can be heated through or left at room temperature
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Step 6: Top the bake with remaining apricots and serve.
Tips & Variations
- Flameproof dish
We hope you enjoy this recipe!
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