This chicken recipe has got to be one of the easiest recipes I have ever come across, is seriously tasty and one of those easy recipes you can put together in minutes and please anyone. It’s an ideal weekday recipe when you feel like something really tasty but just want to put your feet up after a busy day at the office. A tip to save you time is to cook up a big pot of rice over the weekend, use what you want for the weekend meal and then to place portions of the cooked rice in bags and freeze it for whenever you need it. All you need to do is pop the frozen rice in a sieve over a pot of boiling water to thaw and you are ready in an instant. You can double or triple the chicken recipe without any problems, the only limiting factor is the size of your dish or roasting pan. (this is for 4 people)
What you need
10 Chicken thighs
1 cup chicken stock
1 heaped tablespoon smooth apricot jam
1 tablespoon mild curry powder
Handfull of dried soft apricots
Handfull of baby onions halved (optional but recommended)
Salt and pepper
In a bowl whisk together the chicken stock, apricot jam and curry powder.
Place all of the chicken pieces, the apricots and onions into a bag, pour in the apricot marinade you have just whisked up, seal and set on the counter in a cool place for at least 1/2 an hour, longer is better.
While the chicken is marinading go and change, pour a glass of wine or crack open a beer, chat to the family, watch a bit of telly, you get the idea relax a bit you have pretty much already got the dinner sorted.
Heat your oven to 180 Celsius and place the chicken pieces in an oven proof dish or roasting pan and then pour over the remaining marinade. Pop in the oven for 30 minutes until nicely roasted and brown on top.
Done, serve with rice and frozen cooked peas or any green veg. To give the family all the veg they need, start them off with a bowl of the vegetable soup you made that you froze for just this sort of evening.