Chilli Apricot Chicken
Serves 4, Prep and Cook: 1 hour, 30 minutes
1 tblsp olive oil
4 chicken thighs cutlets (900g),
trimmed
4 chicken drumsticks (750g)
405ml can apricot nectar
¼ cup soy sauce
40 g sachet French onion simmer
soup
1 tblsp sugar
1 tblsp finely grated fresh ginger
2 tsps sambal oelek (chilli paste)
3 green spring onions, thinly
sliced diagonally
Steamed rice and sugar snap
peas, to serve1 Heat oil in a deep, flameproof
casserole dish (20-cup capacity)
over a medium to high heat.Add chicken in two batches.
Cook, turning occasionally for
about 7 to 8 minutes, or until
browned. Remove. Drain excess
fat from dish.
2 Meanwhile, combine nectar,
sauce, soup sachet, sugar, ginger
and chilli with ¼ cup water in a
large jug.- Return all chicken to casserole
dish over medium to high heat.
Add nectar mixture. Cook,
turning chicken to coat. Bring
to boil. Remove from heat.
Cover with lid.
4 Cook in a moderate oven
(180 ̊C) for 1 hour. Remove.
5 Scatter onions over the top.
Serve with rice and snow peas.
Casserole can be made
to the end of Step 3, up to
three days ahead. Store in an
airtight container in the fridge.
Reheat until simmering before
adding dumplings. Try adding
chopped fresh chives or
rosemary to dumpling
dough for extra
flavour.
TIP
We used a 5-litre cast
iron, flameproof casserole
dish. If unavailable, brown
chicken in a large frying pan,
then transfer with the nectar
mixture to a large, deep
ovenproof dish. Cover then
continue cooking in
Step 4.TIP
TURN OVER FOR MORE DELICIOUS RECIPESWarm up the
whole family and
chase away the
winter chills with
these satisfying
casseroles