APRICOT JAM CHICKEN RECIPES

Steps:

• Put the apricots in a large pan, add 1.5 litres water, cover and leave overnight to soak.
• Next day, place a small plate in the fridge to chill. Put the apricots and water on the hob, then add the lemon juice and bring to the boil. Reduce the heat, then simmer for 30 mins or until the apricots are tender and starting to break up.
• Remove from the heat and add the sugar, stirring until it dissolves. Return to the heat and boil rapidly for 20 mins or until setting point is reached. To check this, remove the plate from the fridge, put a spoonful of jam onto the plate and pop it back in the fridge for a few mins – the jam should wrinkle when you push it with your finger. A sugar thermometer will also give you the setting point of jam, which is 105C.
• Carefully pour the jam into hot sterilised jars, top with a disc of wax paper or baking parchment, seal with a lid, then leave to cool and set. The jam will last for 6 months unopened in a cool, dark cupboard.

Steps:

• Rub the olive oil all over the chicken. Scatter over the lemon zest and season with salt and pepper.
• Steam the chicken for 20–25 minutes, or until cooked through. Set aside to cool.
• Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes. Stir in the curry powder and cook for 2–3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and simmer until the volume of the liquid has reduced by half.
• Stir in the jam and stock, and simmer until the volume of the liquid has reduced by half. Set aside to cool.
• Mix the mayonnaise and the crème fraîche together in a bowl, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander.
• Cut the chicken into bite-sized pieces. Fold into the curry dressing and season with salt, pepper and Tabasco to taste. Serve with a green salad, and scatter with the toasted almond flakes.