The smell of apricot chicken wafting through the house is comforting in itself. Apricot chicken is pure soul food made easy. Serve this dish with healthy veges and quinoa and you’re set!
1/2 cup plain flour
1kg (8 pieces) skinless chicken cutlets or drumsticks, trimmed
2 tablespoons olive oil
1 large brown onion, peeled, cut into thin wedges
2 garlic cloves, crushed
1 tablespoon Moroccan seasoning blend
405ml can apricot nectar (or use the food processor to puree a can of apricots)
1/2 cup dried apricots
Veggies and Quinoa to serve
- Place flour and salt and pepper in a shallow dish. Lightly coat chicken pieces in seasoned flour, shaking off excess.
- Heat 1 tablespoon oil in a deep, large, heavy-based frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken and oil. Cover and set aside.
- Add onion and garlic to frying pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Sprinkle Moroccan seasoning over onion and stir until well combined.
- Stir in apricot nectar. Bring to the boil. Reduce heat to low. Return chicken to frying pan. Cover with a lid or double piece of foil. Cook for 20 minutes. Remove cover and add apricots, pushing them into the sauce. Cook, uncovered, for a further 20 to 25 minutes or until chicken is cooked through and sauce has thickened.
- Spoon and serve over quinoa, couscous or rice. Spinach also goes beautifully with this dish.
- Sprinkle with parsley. Serve hot.