Apricot Chicken

A modern take, on a mid-week classic – hearty and warming with sweet bursts of Apricot.

Prep Time

15 mins

Cook Time

6 hrs

Ingredients

  • 2 tsp Community Co Olive Oil
  • 1 kg Skinless & Boneless Chicken Thigh
  • Pinch of Salt and Pepper (try our Community Co Salt and Pepper Grinders)
  • 1 ¼ cup Chicken Stock
  • Juice and Zest of 1 Lemon
  • 2 tbsp Wholegrain Mustard
  • 2 tbsp Minced Garlic
  • 1 tsp Dried Thyme
  • 1/3 cup Flat Leaf Parsley (coarsely chopped)
  • 1 large red onion (diced)
  • 1 cup Community Co Dried Apricots (halved)

Made with

How to make

  1. Heat olive oil in a large pan, season chicken thighs and brown turning only once (approx. 6 minutes)
  2. Combine stock, lemon zest and juice, garlic, wholegrain mustard, and thyme in slow cooker and stir to combine.
  3. Add chicken thigh and cover with onion and dried apricots.
  4. Cook on high setting for 3-4 hours.
  5. Stir through flat leaf parsley before serving.
  6. Serving suggestion: serve over white or brown rice, or cous cous.

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