Sweet and lightly spiced chicken; an easy dinner with an exotic flavour.

Ingredients

• 30 ml (2 T) sunflower oil
• 1 brown onion, finely chopped
• 1 carrot, finely chopped
• 4 skinless boneless chicken breasts, cut into cubes
• 1 x 50 g Rhodes Quality Tomato Paste Sachet
• 5 ml (1 t) ground cumin
• 2.5 ml Hinds Pure Ground Ginger
• 2.5 ml ground cinnamon
• 30 ml (2 T) cake flour
• 500 ml (2 C) prepared chicken stock, hot
• 2 x 410 g cans Rhodes Quality Apricot Halves in Syrup, drained
• 70 g raisins
• salt and Hinds freshly ground black pepper

to serve: 50 g slivered almonds, lightly toasted, cooked rice

Method

1. Heat the oil in a medium saucepan and fry the onions and the carrots until they begin to soften.
2. Turn the heat down to medium and add the chopped chicken and stir.
3. Add the Rhodes Quality Tomato Paste Sachet and stir well to coat.
4. Add the cumin, ginger and cinnamon and stir well.
5. Sprinkle the cake flour over the spices and the chicken and stir well.
6. Stir in the hot chicken stock and continue stirring until the sauce begins to thicken.
7. Turn the heat to low and simmer for a further 10 minutes or until the chicken is cooked.
8. Stir in the Rhodes Quality Apricot Halves and the raisins, and heat through.
9. Season to taste with salt and freshly ground black pepper.
10. Serve over hot rice and sprinkle with the almonds.