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Baked apricot chicken with parsnip and pumpkin
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Family-friendly meal perfect for busy weeknights.
Ingredients:
  • 60.00 ml (1/4 cup) no-added-sugar apricot jam
  • 1 tsp ground fennel seeds (optional)
  • 2 tsp Moroccan seasoning mix*
  • 2 small parsnips, cut into wedges
  • 2 red onions, cut into wedges
  • 1/2 small butternut pumpkin, sliced 1-2cm thick, then cut into 2-3cm chunks
  • 8 thyme sprigs, plus extra to serve
  • 6 chicken thigh fillets, trimmed, halved
Instructions:
  • Preheat the oven to 240°C for a perfectly heated cooking environment.
  • In a bowl, combine apricot jam, fennel seeds, Moroccan seasoning, and 2 tablespoons of boiling water. Mix until well combined. In a large bowl, toss vegetables with half of the apricot mixture, thyme sprigs, and 1 tablespoon of oil until evenly coated.
  • In a large flameproof baking dish, heat the remaining oil on high heat. Brown the chicken pieces on each side for 2 minutes. Combine with the apricot mixture in a bowl. Cook the vegetables on the stove for 10 minutes until they start to caramelize. Bake in the oven for 5 minutes. Place the chicken on top of the vegetables, bake for an additional 10 minutes until done. Serve on plates and garnish with extra thyme.

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