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Apricot chicken rissoles recipe
Apricot chicken rissoles recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate your dinner with a quick and flavorful meal using chicken mince, apricot nectar, and French onion soup mix ready in just 45 minutes.
Ingredients:
  • 500g RSPCA Approved Chicken Mince
  • 62.50 ml panko breadcrumbs
  • 2 green onions, chopped
  • 2 tsp Moroccan seasoning mix
  • 1 egg, lightly beaten
  • 1 garlic clove, crushed
  • 56.88 gm extra virgin olive oil
  • 1 small brown onion, cut into thin wedges
  • 40g packet French onion soup mix
  • 20.00 ml plain flour
  • 262.50 gm apricot nectar
  • 127.50 gm chicken stock
  • 40.00 ml chopped fresh flat-leaf parsley, plus extra leaves to serve
  • Steamed green beans, to serve
  • White long-grain rice, to serve
Instructions:
  • Combine minced meat, breadcrumbs, finely chopped green onions, seasoning, an egg, and minced garlic in a bowl. Season generously with salt and pepper. Mix thoroughly until well combined. Shape 1/4 cup portions of the mixture into rissoles.
  • In a large frying pan over high heat, sizzle 2 tablespoons of oil. Brown the rissoles in 2 batches, turning occasionally, for about 5 minutes until beautifully golden, adding more oil if necessary. Place them on a plate.
  • In the same pan, crank up the heat and add the brown onion. Stir and cook for 5 minutes until it softens. Toss in the soup mix and flour, cook for 30 seconds, then slowly pour in the nectar and stock. Season with pepper, bring to a simmer, and finish by stirring in the parsley.
  • Place the rissoles back in the pan on low heat. Let simmer for 10 minutes until the sauce thickens and the rissoles are fully cooked. Serve alongside green beans and rice, and garnish with extra parsley leaves.

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