Ingredients
750g chicken mince
40g sachet French onion soup mix
1/2 cup dried breadcrumbs
1 free-range egg, lightly whisked
Freshly ground black pepper, to season
1/2 cup chicken stock
700g container apricot halves in juice, with juice reserved
2 Tbsp olive oil, plus extra 1 Tbsp
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
Cooked couscous and finely chopped coriander, to serve
Method
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Preheat oven to 180°C fan-forced (200°C conventional). In a bowl combine mince, half of the soup mix, breadcrumbs and egg. Season. Shape into 12 flat rissoles.
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In a large jug, combine stock, remaining soup mix and apricot juice.
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Heat oil in a large flameproof roasting pan on high. Cook rissoles for 2 minutes on each side, until golden. Remove from heat. Add zucchini, onion, capsicum, stock mixture and half of the apricots to pan. Dollop jam over rissoles.
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Roast for 25 minutes. Baste with juices and add broccolini. Drizzle broccolini with extra oil. Roast for a further 10 minutes, until cooked through and sauce is glossy.
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Top with remaining apricots. Toss couscous with coriander. Serve chicken and vegies with couscous.
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