The ultimate 3 ingredient classic dish .....Apricot Chicken .
A packet of French Onion soup
A carton of apricot nectar
1 chicken or the equivalent in chicken pieces .
In today’s food obsessed Australia this recipe fails on many levels .
The recipe uses pre packaged flavourings laden with salt , precooked and puréed fruit with added sugar in a carton .
In the original recipe there are no fresh herbs or tantalising spices but it was a very popular dish in the 70’s .
You didn’t need any kitchen skills , it was made in no time at all which is exactly why it was so popular .
This dish was a family favourite through the mid 70’s through to the late 80’s , my 3 little boys loved it .
I’m bringing apricot chicken back with a makeover 40 years on .
Preheat your oven to 180 deg C
Peel and slice 2 onions and sauté over a medium heat in a frypan with a little ghee
Add 2 tbs of minced garlic , 2 small red chillies finely sliced ( with seeds ) , continue to cook till onions soften , remove to a bowl .
Brown 1.5 -2 kg of chicken pieces in the same frypan over a medium heat , adding a little more ghee.
Remove chicken pieces to an oven proof tray that has been lightly sprayed with cooking oil .
Sprinkle chicken pieces liberally with sumac on both sides
Add sautéed garlic , onion and chilli .
Peel and stone 1.5 kg of fresh stone fruit ( apricot , nectarine , plum , peach , mango. ).
Then purée in your blender
Pour over the chicken in the tray and place in the preheated oven and bake covered for 60 minutes .
Garnish the cooked dish with torn coriander and flaked almonds .
Serve the chicken with steamed browned rice and or oven baked sweet potato
Delicious ...
A packet of French Onion soup
A carton of apricot nectar
1 chicken or the equivalent in chicken pieces .
In today’s food obsessed Australia this recipe fails on many levels .
The recipe uses pre packaged flavourings laden with salt , precooked and puréed fruit with added sugar in a carton .
In the original recipe there are no fresh herbs or tantalising spices but it was a very popular dish in the 70’s .
You didn’t need any kitchen skills , it was made in no time at all which is exactly why it was so popular .
This dish was a family favourite through the mid 70’s through to the late 80’s , my 3 little boys loved it .
I’m bringing apricot chicken back with a makeover 40 years on .
Preheat your oven to 180 deg C
Peel and slice 2 onions and sauté over a medium heat in a frypan with a little ghee
Add 2 tbs of minced garlic , 2 small red chillies finely sliced ( with seeds ) , continue to cook till onions soften , remove to a bowl .
Brown 1.5 -2 kg of chicken pieces in the same frypan over a medium heat , adding a little more ghee.
Remove chicken pieces to an oven proof tray that has been lightly sprayed with cooking oil .
Sprinkle chicken pieces liberally with sumac on both sides
Add sautéed garlic , onion and chilli .
Peel and stone 1.5 kg of fresh stone fruit ( apricot , nectarine , plum , peach , mango. ).
Then purée in your blender
Pour over the chicken in the tray and place in the preheated oven and bake covered for 60 minutes .
Garnish the cooked dish with torn coriander and flaked almonds .
Serve the chicken with steamed browned rice and or oven baked sweet potato
Delicious ...
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