Apricot chicken

W.W
10 Points
Points
6 hr 30
Total Time
mins
Prep 15 mins
6 hr 15
Cook
mins
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
Skinless chicken thigh
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.

Notes

TIP: If you can’t buy small (100 g) thigh fillets, larger ones will be fine to use,
just ensure you have 800 g in total. Serve steamed asparagus and baby
carrots on the side.