Fruit And Nut Chicken

2 tablespoons polyunsaturated vegetable oil
2 large leeks or 1 onion, peeled and sliced
1 green pepper, cored, deseeded and sliced
1 tablespoon plain wholemeal flour
grated rind of I orange
4 tablespoons unsweetened orange juice
300 ml/1/2 pint chicken or vegetable stock
100 g/4 or no-soak dried apricots, quartered
150 ml/3/4 pint white wine and water mixed
350 g/12 oz cooked chicken, roughly chopped
50 g/2 or walnuts, chopped
grated nutmeg
salt
freshly ground black pepper
orange slices, to garnish

Heat the oil in a pan and sauté the leeks or onion for 5 minutes until soft, then add the pepper and cook for 1 minute. Stir in the flour and the orange rind and cook for a further 1 minute.

Gradually stir in the orange juice and stock. Add the apricots with the white wine and water, the chicken and the walnuts. Add grated nutmeg and salt and pepper to taste.

Bring to the boil, cover and simmer for 15 to 20 minutes. Transfer to a warmed serving dish and garnish with orange slices. Serve with brown risotto rice and a green salad. Use leftover roast chicken for this recipe or poach a whole bird in a chicken stock with 1 onion, 1 carrot and 2 bay leaves. The stock makes an ideal base for a soup.

SERVES 4