APRICOT CHICKEN
Serves 6
INGREDIENTS
6 Chicken Maryland
3 medium brown onions, sliced
1 packet French onion soup
1 tsp cornflour
1 can apricot halves (approx 800g)
1 bottle apricot juice (approx 400ml)
1 clove garlic
1 knob ginger
2 tbsp oil for frying
CHICKEN SEASONING
¾ cup flour
½ teaspoon paprika
½ teaspoon curry powder
salt and pepper
METHOD
Preheat oven 180degrees.
Grab a medium bowl or tray and add all of the chicken dust ingredients. Mix well.
Wash and pat your chicken dry with paper towel.
Dust your chicken with the chicken dust.
Place a large pan on medium heat and add your oil. Seal each piece of chicken until golden and set aside.
Grab a large oven tray and add onions, apricots, nectar, ginger, garlic, a packet of French onion soup and cornflour. Give it a little mix.
Nestle the chicken Maryland into the tray (skin side down) spooning over some of the apricot mixture and some of the onions.
Place the tray in the preheated oven, turning the chicken after 30mins.
Now your chicken should be facing skin side up, bringing it to a nice golden colour.
Cook for a further 30-40mins until cooked through. Serve with mashed potatoes and steamed greens.
