Chicken and Apricot Casserole by Vanessa Crawley, Solicitor, Corporate Team, SA Law
This is my dish when I need to rustle something up quickly!
The sweetness of the apricots makes the sauce so tasty it’s perfect for adults and children. This dish is lovely when served with couscous (or rice) studded with raisins. Crusty bread does a good job of mopping up the tasty juices at the bottom of the dish.
Preparation: 15 minutes
Cooking Time: 50 minutes
- 8 chicken thighs
- 4 medium onions, peeled and sliced
- 18 dried apricots
- 3 lemons, sliced into small pieces
- 2 tsb tomato puree
- 3 cloves garlic, crushed
- 2 tsp cumin
- 1 tsp cinnamon
- 1 chicken stock cube
- 300ml water
- vegetable oil, enough to fry
- salt and pepper to taste
Step 1Preheat the oven to 180 deg C / 160 deg C fan oven / gas 4 or 5.
Step 2Heat the oil and add the tomato puree, garlic, cumin, and cinnamon.
Step 3In a separate pan, quickly fry each piece of chicken and then place the chicken pieces in a roasting dish.
Step 4Fry the onions in the cooked oil and spice mix and then pour over the chicken pieces in the roasting dish.
Step 5Mix the chicken stock with apricots, lemons and water, then add to the roasting dish. Season with salt and pepper.
Step 6Roast in the oven for at least 50 minutes, or until the juices run clear.