A twist on apricot chicken

Posted: May 21, 2012 in Uncategorized

Apricot chicken was a classic Australian 70’s dish.  I wasn’t born in the 70’s. However it still was a common meal on our table in the 80’s and I’m sure featured on many tables and still does occasionally.  I enjoyed it immensely as a kid but it was always made with french onion soup and apricot nectar.  As I am really trying to avoid these preservative laden packet products I looked for a twist on the recipe.  I’m lucky enough to have a tagine, so cooked the following recipe in it.  The recipe can be cooked in a frypan.  It doesn’t need a tagine as such. However if you intend on using one, review the note at the bottom of the recipe. The best thing is it was served with cous cous. I love cous cous!


Chicken and Apricot Tagine

Recipe By: Valli Little – delicious. – November 2001, Page 179
Serving Size: 4
Main Ingredient:
Categories: Weekday meal, Rice/Risotto

-= Ingredients =-
1 small chicken or 2 spatchcock ; cut into pieces
1 tsp ground ginger
1/2 tsp ground cinnamon
4 tbs olive oil
2 onions, thinly sliced
500 ml chicken stock
1/2 tsp saffron threads
3 cloves garlic ; crushed
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
300 g apricots ; halved, stoned
2 bay leaves
200 g instant couscous
2 tbs chopped pistachio nuts
Fresh ; coriander

-= Instructions =-
Pat chicken dry. Combine ginger and cinnamon and rub over the chicken. Heat half the oil in a pan over medium heat and cook chicken in batches until golden. Remove and set aside.
Add onion to the pan and cook for 3-4 minutes until golden.
Meanwhile, add the stock to a separate pan and bring to the boil. Turn off heat and add the saffron. Infuse for 10 minutes.
Add garlic and spices to the onion and stir to combine. Return chicken to pan and add apricots. Pour in half the stock and add bay leaves. Cover and bring to the boil. Reduce heat to low and simmer for 15 minutes.
Place couscous in a bowl, pour over remaining stock and cover to soak. Fluff with a fork and serve with tajine, nuts and coriander.

Note: Using a tagine: Use half the amount of stock, as otherwise it will boil over. Cook on the lowest setting and let it simmer for a few hours.




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