Experimentation often results in something delightful.
At least, that was the case when the ingredients Mum always used for apricot chicken went AWOL. The situation gave birth to an excitingly simple re-imagining of an old favourite that's friendly in the kitchen and even friendlier in your mouth. Tangy and satisfying, this dish is a keeper!
: 15 minutes
: 30 - 40 minutes
: 4 servings
400g chicken thigh or breast fillets
800g tinned apricots in syrup
1 onion, diced
2 cloves garlic, diced
1 tablespoon red paprika
1 teaspoon cinnamon
This is a fairly strong flavour, so alternatively you could drain the apricots and replace the syrup with chicken or vegetable stock
This makes incredible leftovers!
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