Chicken salad was swapped to Apricot Chicken tonight. A good decision. What a wonderful day of steady rain. We have corrugated perspex outside and the sound of the rain on it is just lovely. Possum and I had a fun day together at swimming, plus she is mobile enough now to follow me (very slowly) when I go to another room. This new found mobility (in the form of a semi commando crawl) also means she sees me at the stove and wants to hang out at my feet. Not so great when you’re browning off chicken legs and there’s hot fat spitting everywhere. Thankfully tonight’s dinner was a slow and steady concoction which allowed play time, reading the same book 10 times in a row, singing songs, and cuddles in between chopping 6 onions (yuck!), slicing and deseeding 4 chillies and handling raw chicken. Needless to say I have washed my hands more times today than I would working in an intensive care unit.
Affordability : EXCELLENT. Feed meat to 5 people for $10? Done! Thankfully apricots were on special this week, which I why I did the old swaperoo with the chicken salad.
Time Factor : LOW. Probably quicker if you don’t have a 9 month old baby/shadow. I reckon you could make this a “chuck it all in the one pot in the oven” wonder though. I always drastically under estimate the length of time it takes to brown meat and soften onions.
Complexity : LOW. Not much more to say on this one.
Deliciousness : EXCELLENT. This was delicious!! I am a big fan of the meat and fruit combo though (think Persian). Tweaked the original recipe a little, they said to take out the meat, olives and apricots to thicken the sauce. I thought “but that’s all the best bits!”, so only took out some of the apricots and let the rest turn to jammy mush. Win.
Mess : MODERATE. One pot. Lots of onions, lots of chilli seeds, lots of oil splatter.
Tummy Filling Factor : EXCELLENT. After having “lighter” meals the past few nights this was a nice hit of protein and carbs. Very full!
Possum Friendly? MODERATE. I would be happy to peel the meat off the bones for her to try. But no good veg options tonight.
Would I make it again? Yes, but would try just throwing it all in the pot together.
Possum ate way more curry and salmon than i expected today. Must remember to err on the side of ravenous…
Apricot Chicken Serves 6 (from Cuisine Magazine January 2014 pg 54)
12 chicken drumsticks (I used 10)
1 tsp ground cumin
3 Tablespoons olive oil
6 onions sliced
6 mild red chillies, deseeded, sliced (I used 4)
3 stalk of oregano
1/2 teaspoon of salt (does anyone actually measure??)
9 apricots, halved, stones removed (I used 10)
100g pitted green olives (guesstimated)
2 cups chicken stock
- Heat a large, heavy-based pan over medium heat and brown the chicken pieces. Set aside.
- Heat the oil in the same pan then add the onions, chillies, oregano, cumin and salt. Turn the heat down to low, cover and fry gently for 5 mintues, then uncovered and continue frying, stirring frequently, for about 30 minutes or until very soft.
- Nestle the chicken, apricots and olives into the onion mixture then pour in the stock. Bring to a simmer, cover and gently simmer for 20 minutes, then uncover and simmer for a further 10 minutes.
- At this point, remove the chicken, apricots and olives and keep warm in a low oven then bring the sauce to a boil and reduce to thicken. Pour the thickened sauce over the chicken and remove the oregano stalks before serving.