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
Pre-heat oven to 160⁰ C degrees (350⁰ F)
Cut drum sticks off the chicken Maryland’s, so you have 4 pieces.
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.
In a saucepan, combine apricot nectar, French onion soup, dijon mustard & water.
Bring to a simmer, while stirring to thicken.
Add thyme and pour over the chicken pieces.
Place the casserole dish with the lid on, in the oven.
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.
Reduce oven temperature to 150⁰C [300⁰F] and cook for a further 40-45 minutes.
When ready to serve, garnish with roasted almond flakes or cashew nuts, and top with chopped spring onion greens.