This looks fantastic! Gosh I'm hungry D: -Oli

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INGREDIENTS

This serves from 7 to 10 people and I cooked it a large family sized frypan.

1.7kg skinless and boneless chicken thighs (or chicken cuts of your choice)
440g pineapple pieces in juice (drained)
2 carrots (peel, slice and pre-cook)
½ cups peas
½ cup corn

170g tomato paste
1 onion
2 cloves garlic
½ a small red capsicum
1 tomato
1 tbsp Worcestershire sauce
1 tbsp sweet chilli sauce
1 tspn Basil
1 tspn Oregano
1 tspn Seasoning mix (garlic and mixed herb salt)
Salt and pepper to taste

750g fresh or frozen apricots or an 825g can of apricots

About 2 cups cooked rice to sevre

METHOD

Cut the chicken into 1 inch pieces, brown on all sides.
In a blender (or finely cut and mix) place the paste, onion, garlic, capsicum, tomato, sauces, herbs and spices and blend to a fine mix.
Add carrots, peas and corn to chicken.
Cover with blender mix stirring well
Add apricots and stir well
Allow to simmer until the vegetables are soft and chicken cooked through

Serve with rice either separately or stirred in.


Note: I cook apricots when they are in season usually with a cup of orange juice rather than water and then freeze them in 250 g and 500g lots. This lets me have apricots all year round to make into jam, chutney, sweets, pies, cakes or in this case a savoury dish. I do the same with apples but freeze in 250g lots in zip lock bags so I have apple ready for any time I wish to do a pork roast or savoury dish. Same goes with seasonal berries and many of the other soft fruits.