Todd Eyre
Ingredients
Method
1.Plump the apricots in a bowl of boiling water for at least 20 minutes.
2.Pat the chicken dry, then shake in a plastic bag with the flour, salt, pepper, caraway seeds and diced onion until the chicken is well-coated.
3.Oil a baking or roasting dish. Make a bed of leeks, then tumble the chicken pieces on top. Shake any extra seasoning over the chicken. Scatter over the drained apricots.
4.Add the stock, but don’t pour it directly on the chicken as you’ll wash off the seasoning!
5.Roast, covered, at 180°C for 30 minutes. Uncover for a further 15-20 minutes until the chicken is golden brown and cooked through.
6.Serve with greens of choice and rye bread (see note).
You can be super-casual with a dish like this, serving the chicken with slices of lightly toasted rye bread, lavishly buttered (of course) and drizzled in the pan juices. The rye bread matches perfectly with the hint of caraway in the dish. Caraway seeds have a sweet, peppery, slightly aniseed flavour. They’re similar to fennel, but not as strong.
Note
