Mum's Apricot Chicken

Thanks to Sheridan, one of our loyal customers for sharing her Mum’s Apricot Chicken recipe. This is a classic 1960’s recipe. To get into the swing of cooking, pop on a pinafore apron (if you have one), and put on some favourite music from the era like Frank Sinatra. We recommend a bit of a dance whilst you are cooking!

Serves 2-3 | Cooking Time: Approx 1 1/2 hour

Ingredients

• 2 chicken marylands

• 405 ml can apricot nectar

• 40g sachet French onion soup

• 1/2 cup water

• 1 tbsp dijon mustard

• 3 sprigs fresh thyme (or half tbsp of dried thyme)

To garnish

• Roasted almond flakes (or cashew nuts)

• Green ends of spring onion

• Serve with basmati rice or couscous and steamed green beans.

Method

1. Pre-heat oven to 160⁰ C degrees (350⁰ F)

2. Cut drum sticks off the chicken Maryland’s, so you have 4 pieces.

3. Lightly dust with flour and brown in a fry pan with a little bit of oil. The chicken doesn’t need to be cooked through as it will finish cooking in the oven. Add chicken pieces into a casserole dish.

4. In a saucepan, combine apricot nectar, French onion soup, dijon mustard & water.

5. Bring to a simmer, while stirring to thicken.

6. Add thyme and pour over the chicken pieces.

7. Place the casserole dish with the lid on, in the oven.

8. Cook at 160⁰C for 30 minutes, then carefully baste the Chicken with the hot sauce that is in the casserole dish & place back in the oven.

9. Reduce oven temperature to 150⁰C [300⁰F] and cook for a further 40-45 minutes.

10. When ready to serve, garnish with roasted almond flakes or cashew nuts, and top with chopped spring onion greens.