Apricot Chicken

Did you grow up having apricot chicken with French onion soup and apricot nectar?

Here is a healthier spin on an old favourite recipe and one you can do in the slow cooker to save you time (or you can adjust to use your Thermie).

Make sure you look for Turkish Apricots. Dried apricots should not be bright orange but more of a brown colour.

1/4 cup slivered almonds

1 tsp olive oil

1kg boneless, skinless chicken thighs

1 tsp paprika

1/2 tsp sea salt

1/4 tsp pepper

1 cup chicken stock

1 lemon, zested and juiced

3 tbsps dijorn mustard

4 garlic cloves, minced (this can be left out if not tolerated)

1 tsp dried or fresh thyme

3 green onions chopped

1 cup dried apricots, halved

1 carrot, diced

1 zucchini diced

1. Heat the olive oil over a medium-high heat in a large frying pan.
2. Season chicken with paprika, salt and pepper. Add to pan and cook for 5-6 minutes until browned, turning over
3. Combine chicken stock, lemon zest and juice, mustard, garlic and thyme int he slow cooker and whisk to combine. (or stir everything in a bowl and then add to the slow cooker).
4. Addion green onions, apricots, chicken, carrot and zucchini to the slow cooker.
5. Cover and cook on low for 6-8 hours or on high 3-4 hours.
6. Heat a small frying pan over medium-high heat and dry fry the slivered almonds until they start to brown. Serve with the almonds scattered over the top

  26/10/2023     Recipes     0 Comment(s)