Chicken with Apricots and Currants

• 4 small skinless chicken breast fillets
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon mixed spice
• 2 teaspoons olive oil
• 1 cup chicken stock
• 1/2 cup dried apricots, sliced in half
• 1/4 cup currants
• 80g block PHILADELPHIA Light Cream Cheese, softened
• 1 teaspoon cornflour mixed with 1 tablespoon water
• 1 cup flat leaf parsley leaves, chopped
• 1/2 cup coriander leaves, chopped
• 1 cup basmati rice, cooked to pack directions

1. Toss chicken fillets in combined spices, until well coated.
2. Heat oil in a large frying pan over a medium heat.
3. Sear chicken on each side until golden.
4. Add stock to pan and bring to the boil, reduce heat, add apricots and currants.
5. Simmer covered for 10 minutes.
6. Mix the Philly*with some of the cooking liquid until smooth.
7. Stir into the pan and gently bring back to the boil.
8. Remove from heat, stir through the herbs and serve with rice.

chicken, ground cumin, ground coriander, mixed spice, olive oil, chicken stock, dried apricots, currants, cream cheese, cornflour mixed, flat leaf parsley, coriander leaves, basmati rice

Taken from www.kraftrecipes.com/recipes/chicken-apricots-currants-104227.aspx (may not work)