Aussie Apricot Chicken Recipe

Ingredients for Aussie Apricot Chicken

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• Garlic Clove
• 2 tablespoons all-purpose flour
• 2 tablespoons curry powder
• Skinless Chicken Thighs
• French Onion Soup Mix
• Apricot Nectar
• 2 tablespoons chopped fresh parsley

How to Make Aussie Apricot Chicken

1. Preheat oven to 190°C (375°F).
2. 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.
3. 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.
4. Add the chicken to the pan and cook until browned on all sides, about 5-7 minutes.
5. Stir in 1 packet (approx. 50g) dry apricot soup mix. Add 1/2 cup apricot nectar, stirring well to combine.
6. Bring the mixture to a boil, then reduce heat and simmer until the sauce slightly thickens, about 2-3 minutes.
7. Cover the pan and place it in the preheated oven.
8. Bake for 30 minutes, or until the chicken is cooked through and the juices run clear.
9. Remove from the oven and stir in 2 tablespoons chopped fresh parsley.
10. 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.