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Recipe

Chicken and apricot casserole

  • 10 mins preparation
  • 50 mins cooking
  • Serves 4
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Ingredients

Chicken and apricot casserole
  • 2 tablespoon oil
  • 12 seasoned chicken drumsticks
  • 1 cup chinese cooking wine
  • 2 cup chicken stock
  • 1 large onion, chopped
  • 3 clove garlic, crushed
  • 2/3 cup dried apricots, roughly chopped
  • 3/4 cup tamarind puree
  • 1 bunch buk choy, trimmed, quartered, steamed
  • steamed white rice, to serve

Method

Chicken and apricot casserole
  • 1
    Preheat oven to hot, 200°C.
  • 2
    Heat half oil in a large flameproof casserole dish on high; brown chicken, in two batches. 4-5 minutes each batch, then remove from pan. Add wine; cook, stirring, 1-2 minutes (known as deglazing).
  • 3
    Return all chicken to pan. Add stock, onion and garlic. Bring to boil; bake, covered, 25 minutes.
  • 4
    Remove pan from oven. Stir apricots and puree through; bake, uncovered, a further 8-10 minutes, until lightly golden on top. Serve with buk choy and steamed white rice.

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