Fruit mince chicken bake

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When I was growing up, my mother would have a dish in her frequent weeknight meals rotation that we called “Chicken with chutney and cheese on top”. Catchy title, yes? 😉 I’m not sure where she got the recipe from, but it formed a staple in my childhood. I have taken this as inspiration for today’s recipe, bearing in mind that Christmas is around the corner, and therefore fruit mince is in our cupboards and in our baking. Why not add it to a savoury dish?

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So here we are – a retro inspired baked chicken dish topped with oniony fruit mince and melted cheese, and served with roast potatoes and Brussels sprouts. This is such an easy meal to make, it is a literal ‘top the chicken and whack in the oven’ deal. Once again, I have made this recipe adaptable so that it is baby friendly! I have also made this recipe freezer-friendly, so that you can have one night off cooking the week after making this recipe 🙂

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Fruit mince chicken bake

  • Servings: 4
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Ingredients

  • 6-8 chicken thighs, boneless and skinless
  • 75g dried apricots
  • 75g mixed peel
  • 100g sultanas
  • 2 cloves garlic
  • 1 onion
  • Juice of half an orange
  • 1 tsp mixed spice
  • ½ tsp ground ginger
  • 2 tbs olive oil
  • 1 cup grated cheddar cheese
  • 4-6 potatoes, peeled and cut into wedges
  • 1 cup Brussels sprouts

Directions

  1. Preheat the oven to 200° Celsius. Spray a heavy bottomed roasting tray with oil.
  2. Make the fruity topping by placing the apricots, mixed peel, sultanas, garlic, onion, and spices into a food processor and process until it becomes roughly chopped.
  3. Place the chicken thighs on the roasting tray, drizzle with olive oil and sprinkle over the topping to cover the thighs evenly. Pour over the orange juice and sprinkle over the cheese.
  4. Add the potatoes and Brussels sprouts to the tray and bake in the oven for approximately 45 mins or until the chicken is cooked through and the potatoes are golden and crunchy on the outside.

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Christmas fruit triangles

My take on Christmas fruit mince piesMy take on Christmas fruit mince pies

Following on from my previous post about a Christmas Waldorf salad, I have been meddling in the kitchen with all things Christmas–themed. Here is my take on the classic mince pie. I seriously can’t stop eating these, and have had them in the house since mid-November when I first tried out this recipe. It seems such a shame for this baked dish to have such a short window in the year!

My take on Christmas fruit mince pies

Christmas fruit triangles

  • Servings: 20
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Ingredients

For the pastry:

  • 240g plain flour
  • 160g butter, softened
  • 3 tbs icing sugar
  • ½ tsp mixed spice
  • ¼ tsp ground ginger
  • ¼ cup water

For the fruit mince:

  • 100g sultanas
  • 50g dried cranberries
  • 100g mixed peel
  • 1 tsp mixed spice
  • ½ tsp ground ginger
  • Juice of half an orange
  • 1 tbs milk, to brush onto the pastry
  • Icing sugar, to garnish

Directions

  1. Preheat the oven to 180° Celsius. Grease a baking tray with spray oil.
  2. Combine the flour and butter in a mixer with a dough attachment. Add the icing sugar, spices and enough water for the pastry to come together. Bring together into a ball, wrap in clingwrap and refrigerate for 20 mins.
  3. Combine the fruit mince ingredients excluding the milk, and whizz together in a food processor until sticky.
  4. Roll the pastry on a floured work surface until thin (as thin as you can without it breaking). Cut into long rectangles, and then into squares about 6cm square.
  5. Place approx. 1 tsp of fruit mince onto one half of the square (divide the square diagonally so that the fruit mince covers a triangle shape). Fold the pastry over and lightly press the edges together to seal.
  6. Place the triangles on the baking tray and crimp the edges with a fork to create a pretty pattern. Brush each triangle with a little milk.
  7. Bake in the oven for 20-25 mins until golden.
  8. Cool the pastries on a wire rack and dust with icing sugar once cooled to serve.