One pan apricot chicken
- Serves 4-6
- Prep time: 5 mins | Cooking time: 1 hr
With a fruity twist, this apricot chicken is a marvellous mid week meal made in a single non-stick fry pan. Moroccan spice mix, rosemary and two types of apricots combine to create this tasty dish.
Ingredients
6 bone-in skin-on chicken thighs
2 onions, sliced
3 garlic cloves, minced
2 Tbsp Moroccan spice mix
½ cup dried apricots
3 sprigs fresh rosemary
1 cup chicken stock
410g can apricot halves in light syrup
Method
Preheat your oven to 190°C fan bake. Bring a drizzle of olive oil to medium high heat in a non-stick fry pan. Season the chicken with salt and pepper and pan fry in batches for 4-5 minutes on each side or until golden brown. Remove from the pan and set aside.
In the same pan, cook the onion and garlic for a few minutes or until softened.
Stir through the Moroccan spice mix, then add the dried apricots and rosemary. Nestle the chicken back into the pan. Drain the apricot halves, reserving a third cup of the syrup, then arrange in the pan.
Pour in the reserved apricot syrup and chicken stock. Season with salt and pepper then bake for 30-35 minutes or until the chicken is cooked through.
Top tip: Serve your splendid apricot chicken with grilled seasonal vegetables and rice or couscous tossed with chopped coriander. Garnish with crispy shallots for an added savoury crunch.