Two easy ways to cook this easy apricot chicken that the kids will love!
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Prep Time
20 min
Prep Time
20 min
  1. 1.5 kg chicken drumsticks/pieces
  2. ¼ cup plain flour
  3. 1 large onion, chopped
  4. 1 cup shallots
  5. 2 tablespoons mixed herbs
  6. 2 cloves garlic crushed or 2 teaspoons minced garlic
  7. 2 teaspoons ground cumin
  8. 2 teaspoons ground coriander (optional)
  9. 1 teaspoon curry powder
  10. 1 teaspoon turmeric
  11. 2 cups chicken stock
  12. 2 x 400g tins apricot halves (or 1 large tin) - blended
  13. 4 medium carrots, peeled and chopped into 2cm chunks
  14. 1 - 2 cups broccoli (optional)
  15. Large zip-lock or plastic bag
  16. 2 tablespoons oil (for fry pan method)
  2. Put chicken pieces into a zip lock or plastic bag and add flour, dried herbs, garlic and spices. Shake and toss flour through until pieces are coated.
  3. In the bottom of the crock-pot bowl, place the shallots and onions.
  4. Pour the entire bag of chicken, flour and spices on top, followed by the blended apricots and stock.
  5. Place the chopped carrots on top layer and cook on LOW for 6 - 8 hours or on HIGH for 4 - 6 hours.
  6. Half hour before serving, turn to HIGH and add broccoli.
  8. Heat oil in a heavy based casserole dish. Brown chicken on all sides. Remove chicken from pan and set aside.
  9. Sauté onions, shallots and garlic in the same pan until tender.
  10. Stir through spices and fry one minute until aromatic.
  11. Add chicken stock and blended apricots and bring to the boil while scraping bits off the bottom of the pan.
  12. Return chicken legs to pan and reduce heat to a slow simmer.
  13. Add the carrots. Cover dish with lid and transfer to the oven and cook for 1 hour.
  14. Add the broccoli and cook for a further half hour.
  15. Serve on top of steamed rice.
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