Posted by: Angel on Thu, Jul 13, 00 at 20:20

Apricot Chicken and Rice.
Apricots add both sweetness and iron.
Cooking the broccoli with the chicken and rice means one less pot.

½ lb Boneless skinless chicken breasts -- 250 g
¼ tsp Each salt and pepper -- 1 mL
2 tsp Vegetable oil -- 10 mL
1 Onion, chopped -- 1
2 Cloves garlic -- minced
1/3 cup Parboiled long-grain rice -- 75 mL (*)
¾ cup Apricot Nectar -- 175 mL
2 tbsp Slivered dried apricots -- 25 mL
1 tbsp Dijon mustard -- 15 mL
2 tsp Grated lemon rind -- 10 mL
1½ cups Chopped broccoli florets -- 375 mL

Sprinkle chicken with salt and pinch of the pepper.

In large nonstick skillet, heat oil over medium-high heat; brown chicken on both sides.
Transfer to plate.
Reduce heat to medium; in same skillet, cook onion and garlic, stirring occasionally, for about 5 minutes or until softened and lightly browned.
Stir in rice until coated.
Stir in stock, apricots, mustard, lemon rind and remaining pepper.
Bring to boil.
Nestle chicken into rice; reduce heat, cover and simmer for 20 minutes, turning chicken halfway through.
Sprinkle broccoli over rice; cover and simmer for 5 to 7 minutes or until chicken is no longer pink inside, liquid is absorbed and rice and broccoli are tender.

Makes 2 servings

(*) I always use Basmati rice.