What could be a more reliable lunch or dinner choice than our old favourite, roast chicken? Whether you’re roasting the whole bird or in separate breast, thigh and drumstick pieces, it’s never going to stop being a weeknight staple.
But how about putting a twist on things next time? Something that elevates the flavours a bit but is just as easy to cook as the original? Ladies and gentlemen, please welcome: apricot chicken!
Apricot chicken is a wonderful co-mingling of sweet and savoury flavours, giving the salty seasoned chicken skin a syrupy, tangy dimension to complement it.
Like most meat dishes with lots of flavours to absorb, apricot chicken tastes even better on the second day. Served with spicy rice or mashed potatoes, it’s a real tummy filler and a delightful surprise for family, friends and weekend visitors who might be expecting good ol’ chicken of the plainer variety.
Apricot chicken was massively popular in the 70s and 80s but has never really lost its appeal for those who knew it then and still make it now. Recipes that were handed down in family recipes books and boxes are today’s retro revival. And why not? Though fashion may change, good flavours never do!
Try it next time you’re staring at your blank chicken canvas. You’ll be amazed at how something so simple can make such a difference.
- 8 chicken thighs
- 1 red onion cut into thin wedges
- 150g button mushrooms sliced
- 1 ½ packets of brown onion soup mix
- 30 ml mayonnaise
- 15 ml apricot jam
- 200 ml apricot nectar
- 250 ml chicken stock
- dash of Worcestershire sauce
- Preheat the oven to 180°C.
- Arrange the chicken thighs into an ovenproof casserole dish and sprinkle the onion wedges and button mushrooms among the chicken thighs
- Whisk together the sachet of Brown Onion Soup, mayonnaise, apricot jam, apricot juice, Worcestershire sauce and chicken stock in a bowl then pour the sauce over the chicken
- Bake uncovered for 40 to 55 minutes until thighs are brown and crispy
- Serve with mashed potato or chilli coconut rice
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This versatile 4.5 quart size is perfect for soups and casseroles or one-pot meals, with a wide base for browning, frying, slow braising and roasting. The sloping sides are ideal for simmering and reduction and the domed lid keeps flavours locked in by circulating heat and moisture. A must-have in every kitchen.