Apricot Chicken

I was recently asked to create some recipes using delicious tinned fruit, you can check out my delicious dairyfree Tropical Fruit Cake here.  For my savoury recipe creation I decided to make Apricot Chicken, a childhood favourite that my Mum used to make regularly.  She used a packed mix flavour sachet to make hers, and I wanted to see if I could replicate the flavours using store cupboard ingredients.  It took a couple of attempts but I think I managed it, and my family agreed that dinner was delicious.  

This recipe will be added to our Meal Plans for sure, it's flavourful and quick to make, using store cupboard ingredients.  I always have some tinned fruit in our pantry, so handy as it is has a long shelf life, can be one of our 5 a day, and the canning process preserves nutrients from the ripe fruit.

Apricot Chicken 

1 Tblsp Oil
6 chicken thighs, bone in and skin on
2 onions, diced
2 cloves garlic, minced

1 tsp mild chilli powder (use more or less according to your taste)
3 Tblsp tomato paste
2 sprigs fresh thyme, or 1 tsp dried mixed herbs
400g can chopped tomatoes
410g can Del Monte apricot halves in syrup, drained
250ml chicken stock

Heat the oil in a large casserole pan or saucepan and brown the chicken thighs on both sides, remove from the pan and set aside.  Add a little more oil to the pan, if necessary, then cook the onion until soft and starting to turn golden.  Add the garlic and chilli powder and cook for a minute or so.  

Return the chicken to the pan and add the rest of the ingredients.  Stir well to combine then cover and simmer for 20 minutes until the chicken is cooked through.  Uncover then simmer for a further 10 minutes to allow the sauce to thicken.  Serve with mash or rice and mixed vegetables or steamed greens.

For more recipes, information and inspiration, check out Del Monte's website, Instagram and Facebook.