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2 425 g cans apricot halves
1 Tbsp oil
8 chicken thighs
2 tsp chicken stock powder
1 tsp mixed spice
1 tsp ground ginger
1 Tbsp white vinegar
Salt and pepper
1 Tbsp chopped parsley
Drain one can of apricot halves, reserving 1/2 cup of syrup. Place apricots and reserved syrup in the bowl of a food processor or blender and puree. Peel the onion and slice. Heat the oil in a frying pan and cook onion until clear. Transfer to a slow cooker. Pour the apricot puree over the chicken. Stir in the stock powder, mixed spice, and ground ginger. Cover and cook on high for 3-4 hours or low for 7-8 hours. When chicken is cooked, transfer to a serving dish. Drain second can of apricot halves. Add apricots and vinegar to slow cooker. Season to taste with salt and pepper. Stir sauce and pour over the chicken. Garnish with chopped parsley. Serve with boiled rice or creamed potato, and green salad.
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