Alanna’s Apricot Chicken

Savour that sweet succulent bite as you sink your teeth into this Apricot Chicken recipe. With simple ingredients that you will probably already have at home, this meal is quick to prepare and really enjoyable for a week night dinner. 

My mother used to bake a lot of apricot chicken oven bakes for our family when I was young. While I didn’t overly appreciate the sweet, gooey goodness of apricot chicken bakes when I was younger, it is definitely a meal I have developed a palette for as I have gotten older. I struggled to find a recipe online that had no exotic ingredients like apricot nectar or had horrible, bland and tasteless pictures.

This recipe is designed to be thrown together easily on a week night, where you can sit back and wait for the glorious apricot slices to infuse your chicken with the sweetness of summer stone fruit.

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Recipe developed by Alanna Marise

Preparation time: 10-15 minutes, Cooking time: 1 hour

Serves 2

Ingredients

  • 2x 400g tin of apricot halves
  • 2 small brown onions, quartered
  • 1 packet French Onion Soup Mix
  • 100 ml boiling hot water
  • 1 5cm length chilli, de-seeded if hot variety and sliced
  • 6 drumsticks or 600g chicken thighs (boneless)
  • 1/2 red capsicum, sliced
  • salt and pepper, to taste

Method

1 Preheat oven to 180 degrees celsius on fan bake.

2  Pat chicken drumsticks dry and place in a medium sized ovenproof dish.

3  Throw the chillies, sliced capsicum and onions into the baking dish around the chicken.

4  Pour apricots and the apricot juice over the chicken and vegetables

5  In a measuring jug, mix together the boiling water and french onion soup mix then pour evenly over the chicken and veges.

6  Fan bake for 60 minutes, or until chicken is golden and cooked through.

* We served this with white rice, carrot and beans. 

Have you tried this out? Be sure to tag me in any and all Instagram posts if you give this a go! (@lana_holla and #alannamarise) I would love to see how yours turns out!

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