How to make Apricot Chicken

Apricot chicken is Daniel’s Favourite meal. It soon became a regular meal in our house. My mum also made this dish a lot for me when I lived at home, and I got my recipe from her. For something with such a lot of flavour it is really a simple meal.

Some people put dried apricots into theirs I don’t as I don’t really like them crazy, I know because I love the apricot nectar flavour. A friend of mine uses chicken breast I seem to overcook the breast and make it dry. I love to use chicken drumsticks

I was wondering where this dish originated from and this is what I found: It is thought that the apricot chicken recipe originated at the Lipton company as another use for its dried soup mix, introduced into America in 1952. Around the same time. The Maggi and continental brands of dried soups arrived in Australia.

The recipe became a 1970’s classic and has been absorbed into Australian culture. This information came from australianfoodtimeline.com.au if you would like to read more.

Ingredients

1kg chicken legs

1lt of apricot nectar

1pk French onion soup

Pre heat oven to 180 degrees

Brown chicken in a frying pan

In a casserole dish place the nectar and the soup mix well

Once chicken has browned place in casserole dish

Bake for 50 min

To serve we sometimes we have rice other times we have pasta. This is because some children like rice and others prefer pasta in our family. We also do some mixed vegetables on the side. Sometimes frozen sometimes fresh depending on what we have.