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Apricot chicken
Apricot chicken
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Prep Time:
260 minutes
Cook Time:
60 minutes
Total Time:
320 minutes
"Modern twist on a classic: sweet apricots, succulent chicken, briny capers and olives by Matt Preston."
Ingredients:
  • 2 whole garlic bulbs
  • 280g jar green olives, drained
  • 225g packet dried soft and juicy Mediterranean apricots
  • 125ml (1/2 cup) red wine vinegar
  • 80ml (1/3 cup) extra virgin olive oil
  • 8 sprigs fresh thyme
  • 2 strips orange rind
  • 2 bay leaves
  • 20.00 ml dried oregano leaves
  • 8 bone-in, skin-on chicken thigh cutlets, excess fat trimmed
  • 250ml (1 cup) white wine
  • 55g (1/4 cup, firmly packed) brown sugar
  • 18.20 gm extra virgin olive oil, extra
  • 40.00 ml drained capers
  • 1 tsp fresh thyme leaves, extra, to serve
  • Baby parsley leaves, to serve
  • Couscous, to serve
Instructions:
  • Trim the top of each garlic bulb by about 1cm to reveal the garlic cloves. Discard the trimmed tops and place the garlic bulbs in a large sealable plastic bag. Add olives, apricots, vinegar, oil, thyme sprigs, orange rind, bay leaves, and oregano to the bag. Seal the bag and toss everything together.
  • Place the chicken in a bag, seal it, and massage until well combined. Refrigerate for 4 hours to marinate.
  • Preheat the oven to 180C/160C fan forced. Transfer the chicken mixture to a roasting pan, drizzle with wine, and sprinkle with sugar. Bake for 1 hour or until the chicken is caramelised and fully cooked.
  • Heat extra oil in a small frying pan over medium heat. Add capers and cook until golden and crisp, about 2-3 minutes. Drain on a paper towel-lined plate.
  • Enhance the chicken with a sprinkle of capers, extra thyme leaves, and parsley. Enjoy it with couscous.

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