Chicken with Apricots and Currants

Chicken with Apricots and Currants
10 Mins
Prep time
25 Mins
Cooking time
Serves 0

What you need

  • 1 cup basmati rice, cooked to pack directions
  • 1 cup chicken stock
  • 1 cup flat leaf parsley leaves, chopped
  • 1 teaspoon cornflour mixed with 1 tablespoon water
  • 1 teaspoon ground coriander
  • 1 teaspoon mixed spice
  • 1/2 cup coriander leaves, chopped
  • 1/2 cup dried apricots, sliced in half
  • 1/4 cup currants
  • 2 teaspoons ground cumin
  • 2 teaspoons olive oil
  • 4 small skinless chicken breast fillets
  • 80g block PHILADELPHIA Light Cream Cheese, softened

How to make it

  • Toss chicken fillets in combined spices, until well coated. Heat oil in a large frying pan over a medium heat. Sear chicken on each side until golden. Add stock to pan and bring to the boil, reduce heat, add apricots and currants. Simmer covered for 10 minutes.
  • Mix the Philly* with some of the cooking liquid until smooth. Stir into the pan and gently bring back to the boil. Remove from heat, stir through the herbs and serve with rice.