Apricot Chicken with Potato Cake

Apricot Chicken with Potato Cake

Ingredients

• Chicken Breast 1 ½ piece
• Orange juice ¼ cup
• Black olives 3
• Green olives 3
• Cherry tomatoes 3
• Red capsicum 4 small cubes
• Green capsicum 4 small cubes
• Fresh mushroom chopped 1
• Apricot puree ¼ cup
• Salt to taste
• White pepper to taste
• Lemon juice to taste
• Olive oil 2 tbsp

Ingredients for Potato Cakes

• Potatoes (boiled & mashed) 1 cup
• Egg 1
• Bread crumbs 200 gm
• Carrot chopped 1 tbsp
• Green capsicum chopped 1 tbsp
• Salt to taste
• White pepper to taste

Method for Potato Cake

• In a bowl mix together boiled mashed potatoes, egg, chopped carrot, chopped capsicum, salt and white pepper to taste. Then make small cake and shallow fry with oil as required.

Method for chicken

• Cut each chicken breast into thin pasanda shape. Marinate with a little salt and pepper, then shallow fry with 2 tbsp olive oil in a frying pan. Keep aside.

• For sauce heat apricot puree in a pan, add in orange juice and mix well. Then add chopped mushroom, chopped green olives, chopped black olives, chopped tomatoes, red capsicum cubes and green capsicum cubes one by one.

• Lastly add salt, pepper and lemon juice to taste. Cook till sauce thickens.Now in serving plate put a potato cake, top with a piece of chicken. Again put a potato cake on top. Then again put another piece of chicken.

• Lastly put a piece of rocket on top.Pour the prepared sauce on sides and serve hot.