Ingredients
- Few sprigs parsley
- 1 onion, quartered
- 2 garlic cloves, peeled
- 2 Carrots, roughly chopped
- 60 g celery, roughly chopped, (approx 1 sml stalk)
- 20 g oil
- 825 g Tin Apricot Halves, mostly drained
- 50 g white wine
- 8 Chicken Thigh Fillets, cut in half
- 2 tablespoons vegie stock paste
- 2 bay leaves
- 1/2 teaspoon tumeric powder
- 1/2 teaspoon paprika
- 1/2 teaspoon Ground Coriander
- 1 teaspoon Onion powder
- 1 teaspoon curry powder
- 2 tablespoons Dried Shallots or onions
- Salt & Freshly Ground Black Pepper to taste
- 2 tablespoons cornflour
- 2 tablespoons water
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I'm cooking this todayRecipe's preparation
Put parsley in TM bowl and chop for 10secs, speed 7. Set aside.
Put onion, garlic, carrot & celery in TM bowl and chop for 3secs, speed 5. Scrape down sides, chop again 2secs, spd 5. Add oil and saute for 4mins, 100C, speed 1.
Add apricots, wine & stock paste and all the herbs & spices (excluding bay leaves & parsley) and cook for 3mins, 100C, speed 2.
Put chicken and bay leaves into TM bowl and cook for 15mins, 100C,
"Counter-clockwise operation" , 
"Gentle stir setting" Use spatula for first 20 seconds or so to push chicken down into sauce. (Be sure to wash your spatula after it has touched the raw chicken)
Mix cornflour & water together and add to the bowl with the reserved parsley and cook for a further 3mins, 100C,"Counter-clockwise operation" , speed 1.
Serve with rice and steamed greens.
Enjoy!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Another "witsy" winner!.. Made it with 600g pork spare ribs cut in bite pieces, can of nectar as that's all that was in cupboard, added a bit of red capsicum from fridge and cooked a little longer...YUM! Served with fresh bread and skipped rice etc😍
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
We enjoyed this dish and super easy to make. Not a winner with the kids unfortunately.
All round winner in this house, another meal to add to the 'approved' list! I used 600g of chicken breast as thats all i had and could of easily done with more meat as produces heaps of sauce. I also only had a tin of nectar so just used that (one tin)
My husband can't stop raving about this dish! He was a bit apprehensive about me making Apricot Chicken as all other dishes of it that he has tried in the past, he didn't like. This one though, HE LOVED IT! I left out the coriander though. It was absolutely delicious and we will make it again!
Fantastic recipe that I cook regularly. Serve with rice/cauliflower rice and greens. I use chicken thigh or breast and leave out the fried shallots. Great weekday dinner for all the family
Tastes great, easy to make. I didn`t have tinned apricots or nectar so i substituted dried apricots and water.
Maybe you are right. they are just the Aldi 8 pack of thighs, not really sure if they are big or not. Regardless, I Will give that a go next time... Thanks
That's odd. I've never had that issue. Are you using thigh? Maybe you could cut your meat up a bit more instead of just in half. Sometimes I cut my thigh into 3 if it's big thigh.
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Love this recipe but usually do the cooking on the stove. Tried to do the whole thing in the thermomix tonight but the chicken was still quite raw by the end. Am I going wrong somewhere or do other people find this?
Thanks for this recipe - made tonight for the first time using (thawed) frozen apricots from the garden and served with a pomegranate / cauliflower 'rice' salad. Have never liked fruit in main meals but this is awesome!
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