Name: Apricot chicken on turkish
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 chicken breast fillets (400g); 2 teaspoon moroccan spice mix; 1 tablespoon olive oil; 1 small kumara (250g), peeled, sliced; 1/3 cup up (95g) low-fat yoghurt; 2 tablespoon low-fat mayonnaise; 2 tablespoon dried apricots, chopped finely; 2 tablespoon slivered almonds; 1 large loaf of turkish bread, quartered; 30 gram baby rocket leaves

Ingredients

2 chicken breast fillets (400g)

2 teaspoon moroccan spice mix

1 tablespoon olive oil

1 small kumara (250g), peeled, sliced

1/3 cup up (95g) low-fat yoghurt

2 tablespoon low-fat mayonnaise

2 tablespoon dried apricots, chopped finely

2 tablespoon slivered almonds

1 large loaf of turkish bread, quartered

30 gram baby rocket leaves

Method

1.Combine chicken, spice mix and oil in medium bowl.

2.Cook chicken and kumara in heated oiled medium frying pan until cooked; cool.

3.Slice chicken; combine with yoghurt, mayonnaise, apricots and nuts in medium bowl.

4.Split bread quarters in half. Sandwich rocket, kumara and chicken mixture between bread pieces.

Filling can be refrigerated for up to 2 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook