Name: Go back in time with this Chilli Apricot Chicken
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 4
Ingredients: 1 tbsp olive oil; 4 chicken thigh cutlets (900g), trimmed; 4 chicken drumsticks (750g); 405ml can apricot nectar; ¼ cup soy sauce; 40g sachet French onion simmer soup; 1 tbsp sugar; 1 tbsp finely grated fresh ginger; 2 tsp sambal oelek (chilli paste); 3 green spring onions, thinly sliced diagonally; Steamed rice and sugar snap peas, to serve

Go back in time with this Chilli Apricot Chicken

We've revamped this retro classic with a little bit of heat!

Skip to Recipe

Serves 4

Prep

10M

Cook

1H 20M

Total

1H 30M

We used a 5-litre cast iron, flameproof casserole dish. If unavailable, brown chicken in a large frying pan, then transfer with the nectar mixture to a large, deep ovenproof dish. Cover then continue cooking as in with Step 3.

Ingredients

1 tbsp olive oil

4 chicken thigh cutlets (900g), trimmed

4 chicken drumsticks (750g)

405ml can apricot nectar

¼ cup soy sauce

40g sachet French onion simmer soup

1 tbsp sugar

1 tbsp finely grated fresh ginger

2 tsp sambal oelek (chilli paste)

3 green spring onions, thinly sliced diagonally

Steamed rice and sugar snap peas, to serve

Method

Step 1.

Heat oil in a deep, flameproof casserole dish (20-cup capacity) over a medium to high heat. Add chicken in two batches. Cook, turning occasionally for about 7 to 8 mins, or until browned. Remove. Drain excess fat from dish.

Step 2.

Meanwhile, combine nectar, sauce, soup sachet, sugar, ginger and chilli with ¼ cup water in a large jug.

Step 3.

Return all chicken to casserole dish over medium to high heat. Add nectar mixture. Cook, turning chicken to coat. Bring to boil. Remove from heat. Cover with lid.

Step 4.

Cook in a preheated oven at 180°C for 1 hour. Remove.

Step 5.

Scatter onions over the top. Serve with rice and snow peas.

New Idea Food

For more than 90 years, New Idea has inspired and delighted Australians of all ages with their trusty home-cooked ideas and helpful tips. Today, the talented team in the New Idea Test Kitchen still create the much-loved recipes, hacks, and know-how on everything food.

Jane Ash