Apricot Chicken Recipe

Apricot Chicken Ingredients

• 

  Apricot Chicken

  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
• 1/2 cup Angas Park Large Dried Apricots
• 1 cup couscous
• 1/3 cup flat-leaf parsley leaves, chopped

How to make Apricot Chicken

• Place flour and salt and pepper in the shallow dish. Lightly coat chicken pieces in seasoned flour, shaking off excess.
• Heat 1 tablespoon oil in a very deep, large, heavy-based frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes either side or until golden. Transfer to your plate. Repeat with remaining chicken and oil. Cover and aside.
• Add onion and garlic to frying pan. Cook, stirring occasionally, for Three to four 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 having a lid or double part of foil. Cook for Twenty or so minutes. Remove cover and add apricots, pushing them to the sauce. Cook, uncovered, for a further 20 to 25 minutes or until chicken is cooked through and sauce has thickened.
• Meanwhile, place couscous in a heatproof bowl. Pour over 1 cup boiling water. Cover. Are a symbol of 5 minutes or until water have been absorbed. Stir having a fork to separate grains. Spoon couscous onto plates. Spoon over chicken and sauce and sprinkle with parsley.
• Apricot Chicken is ready to serve.

yield: 4 servings

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