Ingredients for Aussie Apricot Chicken
- 1 tablespoon oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons curry powder
- 1 kg boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 packet (50g) dry French onion soup mix
- 1/2 cup apricot nectar
- 2 tablespoons fresh parsley, chopped
- 1/2 cup dried apricots (chopped) or 1/2 cup canned apricots (drained and chopped) (optional)
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How to Make Aussie Apricot Chicken
- Preheat oven to 190°C (375°F).
- Heat 1 tablespoon of oil in an oven-proof pan over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook until the onion softens, about 5 minutes, stirring occasionally.
- In a large resealable bag, combine 2 tablespoons curry powder and 2 tablespoons all-purpose flour. Add 1 kg boneless, skinless chicken thighs, cut into bite-sized pieces, and toss until evenly coated.
- Add the chicken to the pan and cook until browned on all sides, about 5-7 minutes.
- Stir in 1 packet (approx. 50g) dry apricot soup mix. Add 1/2 cup apricot nectar, stirring well to combine.
- Bring the mixture to a boil, then reduce heat and simmer until the sauce slightly thickens, about 2-3 minutes.
- Cover the pan and place it in the preheated oven.
- Bake for 30 minutes, or until the chicken is cooked through and the juices run clear.
- Remove from the oven and stir in 2 tablespoons chopped fresh parsley.
- Serve immediately over mashed potatoes or rice. Optional: Add 1/2 cup dried apricots (chopped) or 1/2 cup canned apricots (drained and chopped) during step 6 for extra apricot flavor.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
64g
Fat
8g
Carbs
9g
