Apricot and chicken is a match made in heaven. Even the fussiest eaters will find it hard to resist the crunchy coating and sweet chicken flavour. You might want to make a second batch as these little roly polys will not last long.
1¼ cups salt reduced cornflakes* (we used gluten free)
¼ cup shredded coconut
¼ cup grated parmesan cheese
1 egg, whisked
2 free range chicken thighs
½ cup chopped sweet potato
10 dried apricots, halved
*Note: regular cornflakes are high in salt and contain gluten
Step 1 – Preheat the oven to 180°C and line a baking tray with baking paper.
Step 2 – In a small saucepan bring 1 cup of water to the boil. Add the sweet potato and boil for around 3 minutes, or until tender.
Step 3 – In the meantime, using a food processor, process the chicken until well minced. Add the sweet potato, apricots and 1/4 cup of the cornflakes and blend until well combined. Roll tablespoon sized balls of chicken mixture.
Step 4 – Crush the remaining 1 cup of cornflakes, add the coconut and parmesan and mix in a shallow bowl. Dip each ball into the egg and then roll in the cornflakes mixture.
Step 5 – Bake the balls for around 30 minutes, or until the chicken in cooked through and the crumbs are golden.
Allie from OneHandedCooks is a full time mum and knows what it is like to never have two hands free at any one time. Her website is full of easy to make, delicious recipes which still allow you enough time to wipe a nose, give a cuddle or feed a hungry child. She welcomes comments and your recipes so please feel free to email her, or find her on facebook and twitter. To see all of the OneHandedCooks recipes, click here.