16/10/2024
Ginger Apricot Chicken
I recently revisited this retro recipe, 1970s Apricot Chicken, refreshing it with spicy ginger and chilli, toasty almonds and fresh coriander to bring it into this Century and it is still as easy as ever!
Serves:
4
Prep Time: 10 minutes
Cooking Time: 40 minutes
Ingredients
- 1.2kg skinless chicken thigh fillets
- 1/2 cup plain flour
- 1 x 410g can apricot halves, drained, optional
- 1 x 405ml can apricot nectar
- 1 x 40g pkt french onion soup mix
- 2 tablespoons grated ginger
- chilli flakes, for sprinkling, optional
- 2 tablespoons toasted flaked almonds
- coriander leaves or snipped chives, for garnish
Method
- Place chicken in a baking dish and sprinkle all over with flour.
- Tuck apricot halves in between chicken pieces, if using.
- Mix apricot nectar, soup mix and ginger together and pour over chicken. Sprinkle with chilli flakes. Bake at 180°C for 40 minutes, basting occasionally.
- Serve sprinkled with almonds and coriander.
Tips
- 1/2 cup dried apricots can be substituted for canned apricots.
- STYLING Spray with a little olive oil spray for shine after baking.
- DRINK Chardonnay
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