3
1.
Cut the chicken into small pieces. Place all
ingredients into the slow cooker and stir until
well mixed.
2.
Cover and cook on low for around 8 hours.
3.
Serve with steamed rice and vegetables
or pasta.
600g chicken breasts
400mL apricot nectar
1 sachet French onion soup
1 tbsp curry powder
400g canned apricots,
drained
Apricot Chicken
Serves 4
1.
Preheat the slow cooker for 20 minutes
on high.
2.
Layer potatoes in the bottom of the slow
cooker ceramic bowl.
3.
In a small bowl, mash the salt, pepper,
garlic, and rosemary together with a fork
to form a paste. Rub all over the lamb.
4.
Heat the olive oil in a large frypan over
a high heat and brown lamb on all sides.
Put browned roast in the ceramic bowl on
top of the potatoes.
5.
Pour the stock in the frypan and bring to boil.
Pour over the meat.
6.
Place the lid on the slow cooker and cook
for 4-5 hours on high or 9-10 hours on low.
4 large all-purpose potatoes,
peeled, cut into ¼-inch thick
slices
2kg trimmed, boneless leg
of lamb, tied
1 tsp salt
½ tsp coarsely ground black
pepper
6 cloves garlic, peeled and
crushed
4 sprigs fresh rosemary,
chopped
2 tbsp olive oil
½ cup vegetable stock
Rosemary and Garlic Roasted Leg of Lamb
Serves 6
4443BSS_RHSC600_IB_RB1_081111.indd 10
11/11/11 11:49 AM
