Apricot chicken | Recipe Cart
"Pair sweet/tart apricots with succulent chicken and the saltiness of capers and olives for our modern take on a classic" - Matt Preston
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Cooking tools:
- Roasting pan
- Chef's knife
- Cutting board
- Zip-top bag
- Oven
- Stove
- Skillet
- Paper towel
- Plate
- Refrigerator
Ingredients
- 2 whole garlic bulbs
- 280g jar green olives, drained
- 225g packet dried soft and juicy Mediterranean apricots
- 125ml (1/2 cup) red wine vinegar
- 80ml (1/3 cup) extra virgin olive oil
- 8 sprigs fresh thyme
- 2 strips orange rind
- 2 bay leaves
- 20 ml dried oregano leaves
- 8 bone-in, skin-on chicken thigh cutlets, excess fat trimmed
- 250ml (1 cup) white wine
- 55g (1/4 cup, firmly packed) brown sugar
- 18.2 gm extra virgin olive oil, extra
- 40 ml drained capers
- 1 tsp fresh thyme leaves, extra, to serve
- Baby parsley leaves, to serve
- Couscous, to serve
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