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Apricot Chicken
December 28, 2016
Category
First Posts
For a change we have written this recipe for two. Use skin-on chicken thighs for maximum flavour. The number of thighs depends on the appetite of the diners
Persons
2
Prep Time
30 minutes
Cook Time
1 hour
Ingredients
- 1 x 25 g Ina Paarman's Liquid Chicken Stock
- ¼ cup (60 ml) hot water
- 2-4 chicken thighs, skin on
- Ina Paarman's Chicken Spice
- ½ cup (100 g) dried Turkish Apricots
- ± ½ cup (125 ml) Ina Paarman's Peach Apricot Chutney
Instructions
- Mix the Liquid Chicken Stock with the water and pour it into the ovenproof dish. Adjust the oven rack to the middle position. Preheat the oven to180°C.
- Season the chicken lightly on all sides with Chicken Spice. Place, in a single layer, in the prepared dish, skin side up. Slot the apricots inbetween the chicken portions.
- Pour and spread the Chutney all over.
- Bake, open, for ± 35 - 40 minutes until the chicken is nicely browned and sticky. Excellent with potato salad.
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