Harry just loves apricots. So while we wait for them to come back in season I thought I might and experiment with some beautiful organic dried apricots. Apricot and chicken go wonderfully together, I am sure everyone has enjoyed an apricot chicken casserole in their time, but I wanted to add a touch of crunch and make a lunch time snack Harry could feed himself.

These were a huge hit, we could barely take the photo as little hands kept pinching them off the plate.

Note: these are great without the crumb too. 

Ingredients

• 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

Method

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. -