Apricot Chicken

'Pair sweet/tart apricots later than succulent chicken and the saltiness of capers and olives for our forward looking recognize as regards a classic' - Matt Preston

The ingredient of Apricot Chicken

• 2 entire sum combination 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 other virgin olive oil
• 8 sprigs blithe thyme
• 2 strips yellowish brown rind
• 2 bay leaves
• 1 tbsp 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
• 1 tbsp extra virgin olive oil extra
• 2 tbsp drained capers
• 1 tsp lighthearted thyme leaves extra to facilitate
• baby continental parsley leaves to encourage
• couscous to bolster

The Instruction of apricot chicken

• cut approximately 1cm from the height of each garlic bulb to ventilate the garlic cloves discard the tops place in a large sealable plastic bag accumulate the olives apricots vinegar oil thyme sprigs orange rind bay leaves and oregano to the bag seal and toss to combine
• go to the chicken to bag seal massage the bag and chicken until well combined place in the fridge for 4 hours to marinate
• preheat oven to 180c 160c fan forced place the chicken mix in a roasting pan pour higher than the wine and sprinkle considering the sugar bake for 1 hour or until the chicken is caramelised and cooked through
• meanwhile heat the other oil in a small frying pan over medium heat build up the capers and cook for 2 3 minutes or until golden and crisp transfer to a plate lined when paper towel to drain
• sprinkle the chicken like the capers extra thyme leaves and parsley abet in the same way as couscous

Nutritions of Apricot Chicken

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