Yes I am a child of the 70’s and I returned there when I went all “old school” and put a meal of Apricot Chicken on the family dinner table last week. I won’t go so far as to call it a casserole. It is an easy bake, a simple fuss free meal to prepare during the manic time that the lead up to dinner seems to be.
Over the last week or two I have been gifted kilos of beautiful fresh apricots from the backyard tree of a friend.
I used this bounty of gorgeous fresh Summer produce by:
- Dehydrating some to save for use in baking over the cooler months
- Making some fruit wraps for both her family and mine – also in the dehydrator
- Of course making some of my apricot jam
I still had some fruit left after making these things so they went into this lovely Moroccan inspired meal. The flavors were soft, but not too sweet. I added some lightly toasted almonds prior to serving for extra texture. My children were very iffy about eating cooked apricots for dinner and Mr Fresh and I enjoyed it more than they did. They prefer to keep their fruit as a school snack they told me!
- 1 tablespoon coconut oil
- 2 teaspoons cumin
- ½ teaspoon tumeric
- ½ teaspoon fenugreek seeds
- 2 teaspoons coriander
- 1 kg of chicken drumsticks (or pieces)
- generous pinch salt
- 1 kg fresh apricots - washed, pitted and halved
- 425 grams cannelloni beans
- 1 cup chicken or vegetable stock
- ¼ cup lightly toasted flaked almonds
- fresh coriander to serve
- Brown basmati rice and vegetables of choice to serve
- Set the oven to heat to 120 degrees celcius
- Add the oil to a pan on the stove top. Use a pan that has a lid and can transfer from the stove to the oven
- Add the spices and stir to distribute evenly across the pan
- Add the chicken pieces to the pan once it has warmed and season with the salt.
- Turn each piece of chicken a few times to coat it with the spices and allow it to brown a little on each side
- Add the apricot halves, cannelloni beans and the stock
- Cover the pan with a lid and place it into the oven to cook at 120 degrees for 25 minutes
- Uncover the pan and allow to cook at 150 degrees for a further 20 minutes
This easy baked apricot chicken meal was a great way to use up some of the abundance of Summer fruit we had available. Grab some quick and give this a try before the season ends.
Have you returned to cooking a meal that reminds you of your childhood for your children? Did they enjoy it?
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