Baked Apricot Chicken Recipe
Easy and quick an Australian Almond dessert recipe to commemorate Australia Day. Serve it plain for afternoon tea or top it with ice cream!.
Prep: 30Mins | Cook: 55 Mins | Serves: 4-6
Ingredients:
- 5 Saffron threads
- 75g Earth’s Bounty Dried apricots (about 12)
- 250ml hot chicken stock
- 80g (1/4 cup) Apricot jam
- 1 tablespoons hot English mustard
- 2 teaspoons soy sauce
- 4 chicken thighs, bone in, skin removed
- 4 chicken drumsticks, skin removed salt flakes and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 thyme sprigs
- Handful of Earth’s Bounty pistachio nuts, toasted and roughly chopped
Method:
- 1. Pre heat the oven to 180°C.
- 2. Place the saffron and dried apricots in the hot stock and let it rest for 15 minutes.
- 3. Whisk together the apricot jam, mustard and soy sauce in a bowl.
- 4. Season the chicken with a little salt and pepper.
- 5. Heat the oil in a large ovenproof pan over medium heat. Add the chicken and sear on all sides for 2-3 minutes until golden, then remove from the pan. Add the onion to the pan and cook, stirring occasionally, for 5 minutes until softened and golden. Return the chicken to the pan, add the apricot jam mixture and stir so that it doesn’t catch and the chicken is coated. Add the apricot, saffron and stock mixture and the thyme and stir to combine. Cover with the lid and bake for 40-45 minutes until the chicken easily comes away from the bone. Sprinkle over the pistachios and serve with your choice of side.
