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

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Ingredients

Method

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