Apricot chicken
5
Points®
Total time: 6 hr 30 min • Prep: 15 min • Cook: 6 hr 15 min • Serves: 4 • Difficulty: Easy
Apricot chicken is an all-time favourite and this dish doesn’t disappoint. We’ve also added some curry flavours to partner the sweetness from the fruit. A truly spectacular creation is the result of wonderful slow-cooking.
Ingredients
Plain flour
¼ cup(s), (35g)
Smoked paprika
2 tsp
Chicken thigh, skinless, raw
720 g, (buy 8 x 100g fillets), fat trimmed (see tips)
Olive oil
1 tbs
Brown onion
1 medium, chopped
Garlic
2 clove(s), crushed
Korma paste
3 tsp
Apricot, canned in natural juice
410 g, (1 x 410g can)
Chicken stock
½ cup(s), (125ml)
Fresh thyme
2 tbs, leaves, plus extra to serve
Instructions
1
Combine flour and paprika on a plate. Season with salt and pepper. Toss chicken in flour mixture to coat.
2
Heat half the oil in a large non-stick frying pan over medium heat. Cook chicken for 2–3 minutes each side or until browned. Transfer to a 5.5 litre slow cooker.
3
Heat remaining oil in same pan over medium–high heat. Cook onion, stirring, for 3–4 minutes or until softened. Add garlic and curry paste and cook, stirring, for 1 minute or until fragrant. Add undrained apricots, stock and thyme and bring to the boil. Season with salt and pepper.
4
Pour mixture over chicken in slow cooker. Cook, covered, on low for 6 hours (or high for 3 hours). Serve with extra thyme scattered over the top.
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