Apricot Chicken
Ingredients
- 4 tbsp olive oil
- 2 kg boneless chicken thighs
- 1 only leek trimmed and sliced
- 1 tspn crushed garlic
- .125 lt chicken stock
- .125 kg apricot chutney
- .1 kg diced apricot
- 50 grams Sour Cream
- .25 cups chopped parsley
Instructions
Prep
- Brown the chicken on a bbq using half the olive oil
- In a pot add remaining olive oil and brown the leek
- Add the garlic and cook for a further minute
- In a large mixing bowl combine chicken, leeks and garlic, apricot chutney and apricots
- Once it is thoroughly combined place into containers for storage and transport along with stock, sour cream and parsley (in seperate containers).
On Site
- Place into gastro ready for cooking, add the stock making sure to gently work it into the spaces without dissolving the chutney too much
- Cover with baking paper and foil and bake in a 180c oven for 30 mins.
- Uncover and bake a further 30 mins until sticky and golden.
- Stir in the sour cream and serve with chopped parsley on top as a garnish.
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