Hello, hello, hello!
Prior to our quest to get the oven spick and span in time for upcoming open houses, I was able to leap in and get a dish in the oven both for work lunches, dinner with the parents, and to put up here on this blog!
Apricot chicken is one of those classics that people don’t realise was huge in Australia, particularly in the 1970’s. In fact it’s one of the dishes my dad remembers most fondly from his childhood, where his mother used to make it with a packet of french onion gravy. To this day it remains one of his favourite food memories. So I thought it would be fun to give it a go.
This dish is actually very easy. Marinating the chicken overnight helps the meat steep in the nice apricot flavours, and after that it’s relatively easy to cook! It’s just a bit of browning, a bit of boiling, and then the rest is up to the oven! The recipe also came with a handy tip about covering the top of the dish in gladbake (baking paper) to help promote even cooking, and it worked pretty well for me!
Adapted from Taste.com.au’s
Serves: 4-6, Prep: 15 mins, + overnight marinating, Cook: 1hr 30 mins
- 1.6kg approx./8 large chicken thigh cutlets
- 405ml apricot nectar
- 6 x thyme sprigs
- Oil for cooking
- 1 x brown onion, thinly sliced
- 1 tsp minced garlic
- 1 tbsp gluten-free plain flour
- 250ml/1 cup chicken stock
- 2 tsp/10ml dijon mustard
- 2 tsp/10ml apple cider vinegar
- 200g/1 cup apricot halves, in juice, drained
- Marinate the chicken in the apricot nectar for 8 hours or overnight, with the thyme, covered, in a glass or ceramic bowl where possible.
- Preheat the oven to 160C.
- Remove the chicken from the apricot nectar and set aside, but reserve the marinade.
- Combine the reserved marinade with the stock, mustard, apple-cider vinegar and set aside. This saves a bit of time later.
- Add some of the oil to a large casserole dish, and heat over medium high heat. Add the chicken in batches, cooking for a few minutes until each side is browned, and then set aside.
- Clean out the dish, then add a little more oil and put in the onion and garlic. Cook, until the onion is nicely browned and soft.
- Add the flour and stir for a minute.
- Pour in the reserved liquids and stir thoroughly, then return the chicken to the dish.
- Cover the dish with baking paper, pop on the lid, and bake for 40 mins or until the chicken is cooked through.
- Add the apricots, stir, and bake uncovered for another 20 mins.
- Serve, perhaps with rice!