This casserole could be a warming recipe for a cold night, or a springtime dish with sunshine flavours. It’s a great dish to leave in the oven while you are busy with something else. The British apricot season runs from May-September, and this versatile dish will showcase these delicious fruits no matter the weather. Apricots are a great source of Vitamins A and C, Potassium and Fibre.
For 4-6 Servings
Enjoy healthy and versatile fresh apricots in season from May-September
1 whole chicken, cut into eights (if you don’t want to joint a chicken you can buy pre-cut pieces in the supermarket or butcher’s)
2tbls Oil (olive or coconut)
2 large Onions, thinly sliced
16-20 fresh or canned Apricots (not in syrup), halved with the stones removed
3 strips Lemon Rind
1/2 pint Chicken Stock
Grated Nutmeg
Paprika
Juice of 1 Lemon
100g Yoghurt or Coconut Yoghurt
- Melt the butter in a flame-proof casserole dish. Fry the chicken in the butter, skin-side down until the skin is golden, then turn and fry on the other side.
- Remove the chicken from the pan and set aside. Add the onions and sauté until golden.
- Add the apricots and cook for 3-5 minutes.
- Add the chicken, a little grated nutmeg, lemon rind chicken stock, and salt and pepper to taste. Cover and cook in a moderate oven for an hour, or until the chicken is tender.
- Remove the chicken and lemon rind and keep the chicken warm in a serving dish. Add the lemon juice and season to taste. Stir in the yoghurt and bring to a gentle simmer (do not simmer if you are not using full-fat yoghurt; it will curdle).
- Pour the sauce over the chicken and sprinkle with paprika. Serve with brown rice and/or your favourite steamed vegetables.