Now, before you laugh and comment that this isn’t really a recipe, just let me explain. A friend asked the other day what we were having for dinner and when I said “Apricot Chicken” she said “OMG I haven’t had that for years, how do you make it?” So that gave me the idea for this post. Sometimes we forget the “oldies and goodies”, turning our noses up at something so simple for the next viral recipe doing the rounds. But this is a dish the whole family loves, it’s simple and quick to get on the table and involves very little in the way of preparation. I’ve also shared my easy way to cook couscous.
Ingredients
- 750gm chicken thigh fillets
- 2 tbsp plain flour
- Salt and pepper to season
- 1 packet french onion soup mix (not salt reduced)
- 1 x 400ml tin apricot nectar
To Serve
- Couscous or rice
- Spring onions or chives, finely sliced
- Toasted flaked almonds (optional)
- Green veggie of choice
Directions
Preheat oven to 180c. Trim thighs of excess fat and slice into three pieces.
Put the flour, salt and pepper into a freezer or ziplock bag, shake to mix. Add in the chicken and shake well to seperate the chicken pieces and coat with the flour.
Combine the apricot nectar and soup mix in a saucepan over medium heat. Cook it until the mix thickens and nearly comes to the boil.
In an ovenproof casserole dish add the chicken thigh fillets and the apricot nectar mix. Mix to coat the chicken in the apricot nectar and french onion soup mix.
Cook in the preheated oven for 40 – 45 minutes until the chicken is cooked through and very tender. Half way through the cooking time give the chicken a good stir to ensure the chicken is cooking evenly and add some water or stock if the mixture is too thick.
Check for seasoning and serve with the suggestions above.
Now to cook the couscous.
Ingredients
- 1 cup couscous
- 1 tsp olive oil
- 1 tsp chicken or vegetable stock powder
- Salt to season
- A knob of butter
Boil the kettle. Place the couscous in a medium sized bowl. With a fork stir through the olive oil to coat the couscous, along with the stock powder and a pinch of salt. Add in 1 cup of boiling water and stir again with the fork. Cover with a plate for 3-5 minutes until the water is absorbed.
Use a fork to fluff up the couscous. When ready to serve add the butter and microwave 1 -2 minutes to reheat. Fluff again with the fork.
So who grew up eating apricot chicken and is it still a regular meal in your household? Enjoy. Sheryl x
