Apricot chicken
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Ingredients
For the Sauce:
- 1 x 425g can apricot halves in juice or nectar
- ¼ cup (40g) finely diced onion
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 teaspoon ground ginger
- ⅛ teaspoon (a pinch) red pepper flakes (optional)
For the Chicken:
- 6 chicken thighs (bone-in, skin-on or skinless, your choice)
- Salt and pepper, to season
- Fresh parsley, chopped (optional, for garnish)
Instructions
1. Make the Sauce
- In a medium saucepan over medium heat, combine:
- Onion
- Soy sauce
- Honey
- Dijon mustard
- Apple cider vinegar
- Garlic
- Ginger
- Red pepper flakes (if using)
- Cook for about 10 minutes, stirring occasionally, until the onions soften and flavours blend.
- Add the apricot halves with their juice/nectar. Stir well and heat through for another 2–3 minutes. Slightly mash some apricots if you prefer a chunkier sauce.
2. Prepare the Chicken
- Preheat oven to 190°C (fan-forced) or 200°C (conventional).
- Trim any excess fat or skin from the chicken thighs. Lightly season both sides with salt and pepper.
- Place the thighs in a lightly greased baking dish in a single layer.
- Pour the warm apricot sauce evenly over the chicken.
3. Bake the Chicken
- Bake uncovered for 20 minutes.
- Baste the chicken with the sauce by spooning it from the pan back over the thighs.
- Return to the oven and bake for another 20–25 minutes, or until the chicken is cooked through and golden brown on top.
4. Serve
- Let chicken rest for 5 minutes after baking.
- Skim off any excess oil from the sauce in the baking dish.
- Serve chicken with extra sauce spooned over the top.
- Garnish with chopped parsley, if desired.
Did you know by making rice in left over juice it has all the flavours . So simple very tasty
Recipe from Beyond the Chicken Coop
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like in the jetsons.
