Apricot Chicken

For a change we have written this recipe for two. Use skin-on chicken thighs for maximum flavour. The number of thighs depends on the appetite of the diners. Another homegrown South African favourite.

Serves 2

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YOU WILL NEED

1 x 25 g Ina Paarman’s Liquid Chicken Stock
¼ cup (60 ml) hot water
2-4 chicken thighs, skin on
Ina Paarman's Chicken Spice
½ cup (100 g) dried Turkish Apricots
± ½ cup (125 ml) Ina Paarman’s Peach Apricot Chutney

Method

Mix the Liquid Chicken Stock with the water and pour it into the ovenproof dish. Adjust the oven rack to the middle position. Preheat the oven to180°C.

Season the chicken lightly on all sides with Chicken Spice. Place, in a single layer, in the prepared dish, skin side up. Slot the apricots inbetween the chicken portions.

Pour and spread the Chutney all over.

Bake, open, for ± 35 – 40 minutes until the chicken is nicely browned and sticky. Excellent with potato salad.