Chicken in Apricot Sauce recipe
ingredients
1 oven ready chicken weighing 1.2 kg (2 1/2 lbs)
2 small onions
2 5/8 cup (500 g) 18 oz fresh apricots
6 tbsp corn oil
2 tbsp plain flour (All purpose)
350 ml (12 fl oz) 1 1/2 cups hot water
2 tsp Demerara (raw) sugar
1 tsp salt
3 pinches freshly ground black pepper
2 small onions
2 5/8 cup (500 g) 18 oz fresh apricots
6 tbsp corn oil
2 tbsp plain flour (All purpose)
350 ml (12 fl oz) 1 1/2 cups hot water
2 tsp Demerara (raw) sugar
1 tsp salt
3 pinches freshly ground black pepper
method
1. Peel and finely chop onions. Wash apricots in warm water, dry and halve them, removing stones.
2. Wash chicken and giblets, pat dry and cut chicken into 8 pieces.
3. Heat oil in large, heavy bottomed pan. Brown chicken pieces thoroughly over medium heat, then remove from pan.
4. Pour off all but 1 tbsp oil. Sprinkle in flour, and add sufficient water, stirring constantly, to make a thick sauce.
5. Stir in chopped onion and simmer for a few minutes over low heat. Then stir in apricot halves. Add sugar, salt and pepper, then chicken pieces.
6. Cover pan and continue to simmer over low heat for 30 minutes longer.
7. Serve with fluffy boiled rice or mashed potatoes and a salad.
2. Wash chicken and giblets, pat dry and cut chicken into 8 pieces.
3. Heat oil in large, heavy bottomed pan. Brown chicken pieces thoroughly over medium heat, then remove from pan.
4. Pour off all but 1 tbsp oil. Sprinkle in flour, and add sufficient water, stirring constantly, to make a thick sauce.
5. Stir in chopped onion and simmer for a few minutes over low heat. Then stir in apricot halves. Add sugar, salt and pepper, then chicken pieces.
6. Cover pan and continue to simmer over low heat for 30 minutes longer.
7. Serve with fluffy boiled rice or mashed potatoes and a salad.
serving amount
serves 4
rate this recipe
8.6
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