※ Apricot Chicken

Easiest recipe ever, and super tasty. 

Great when you are feeling lazy but want to eat well. I used to make this a lot back in my uni days and have not had it for years. Decided to make it this weekend & wasn't disappointed. 

I served over steamed basmati rice, you may prefer couscous, to each their own. 

INGREDIENTS

* 1/2 cup plain flour

* 1kg (8 pieces) skinless chicken cutlets or drumsticks, trimmed

* 2 tablespoons olive oil

* 1 large brown onion, peeled, cut into thin wedges

* 2 garlic cloves, crushed

* 405ml can apricot nectar

* 1/3 cup flat-leaf parsley leaves, chopped / Coriander if you prefer. 
* 1 small capsicum

METHOD

Place flour and salt and pepper in a shallow dish. Lightly coat chicken pieces in seasoned flour, shaking off excess.

Heat 1 tablespoon oil in a deep, large, heavy-based frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Transfer to a plate. Repeat with remaining chicken and oil. Cover and set aside.

Add onion and garlic to frying pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender.

Stir in apricot nectar. Bring to the boil. Reduce heat to low. Return chicken to frying pan. Cover with a lid or double piece of foil. Cook for 20 minutes. Remove cover and add apricots, pushing them into the sauce. Cook, uncovered, for a further 20 to 25 minutes or until chicken is cooked through and sauce has thickened. In the last 5 minutes of cooking I added I chopped small capsicum, I like it crispy so I didn't cook for long. (you can add any vegetables you like such as carrot, snow peas, beans)

Spoon over chicken and sauce and sprinkle with parsley/ coriander. Serve.