Ginger and Apricot Chicken with Egg Fried Rice

A lovingly prepared Asian-inspired dish, bursting with aromatic herbs and spices
Ginger and Apricot Chicken with Egg Fried Rice
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Ginger and Apricot Chicken with Egg Fried Rice
January 28, 2019
Level Intermediate
Preparation Time 30 minutes
Cooking Time 85 minutes
Serves 4


PHOTO BY Hein Van Tonder
RECIPE BY Christine Capendale
FOOD STYLING BY Hein Van Tonder & Emma Nkunzana

INGREDIENTS

2 tbsp olive oil
8 chicken portions
1 onion, chopped
3 garlic cloves, crushed
1 chilli, chopped
2 tbsp ginger, freshly grated
1 tsp spinneysFOOD Fine Cinnamon
2 bay leaves
4 star anise
1 tsp mustard powder
1 tsp spinneysFOOD Salt
300g overripe apricots, halved and pitted
3 tbsp orange juice, freshly squeezed
2 tbsp soy sauce
2 tbsp spinneysFOOD Honey
spinneysFOOD Fresh Coriander, for garnishing

For the egg fried rice

2 tbsp vegetable oil
6 spring onions, finely chopped
500g cooked jasmine rice (or any white rice)
2 spinneysFOOD Organic Free Range Eggs, beaten
2 tbsp soy sauce
1 tbsp sesame oil

METHOD

  • 1

    Heat a frying pan with the olive oil over medium heat. Fry the chicken for 8-10 minutes until browned and starting to get crispy. Remove from the pan and set aside

  • 2

    Preheat the oven to 180°C, gas mark 4

  • 3

    Use the same pan to fry the onion until translucent – about 5 minutes

  • 4

    Add the garlic, chilli and ginger and fry for a few more minutes

  • 5

    Add the cinnamon, bay leaves, star anise, mustard powder and salt. Stir and cook for a few minutes. Add a bit more olive oil if needed

  • 6

    Mix in the apricots, orange juice, soy sauce and honey and bring to a boil over a very low heat. Taste and adjust the seasoning

  • 7

    Place the chicken in an ovenproof dish, pour the sauce over it, making sure the portions are well coated with the sauce

  • 8

    Place a lid on the dish or cover with foil. Bake covered for 30 minutes then remove the lid (or foil) and bake for another 20 minutes until the chicken is cooked and golden brown

  • 9

    To prepare the egg fried rice, heat the oil in a large frying pan until hot, add the spring onions and stir-fry over high heat for 1 minute

  • 10

    Add the rice and toss well. Make a well in the centre of the rice and pour in the eggs

  • 11

    When the bottom starts to set, scramble the eggs and stir through the rice. Stir in the soy sauce and sesame oil. 12 Serve the chicken with the egg fried rice, topped with fresh coriander

NOTES

Have an abundance of overripe apricots to use up? This dish is the perfect choice!