Chicken Family friendly

Apricot chicken

Name: Apricot chicken
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 1.6kg whole chicken; 2 tbs olive oil, plus extra to brush; 1 red onion, chopped; 1 garlic clove, crushed; 1 celery stalk, chopped; 1/2 cup (110g) dried apricots, chopped; 5 cups (350g) breadcrumbs (ideally sourdough); 1/2 cup falt-leaf parsley leaves, chopped; Grated zest of 1 lemon; 2 tbs apricot preserve; 1 tbs apple cider vinegar; 1 eschalot, very finely chopped; 4 garlic cloves, crushed; 1/3 cup (80ml) red wine vinegar; 3/4 cup (180ml) chicken stock or water; 1 1/2 tbs of apricot preserve; 40 tbs cold unsalted butter, chopped; 1 cup (215g) dried apricots, soaked in boiling water for 1 hour, sliced; 1 cup (150g) roasted salted pistachios, roughly chopped (optional)

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by Guy Turland

Mar 26, 2021

Ingredients (19)

1.6kg whole chicken
2 tbs olive oil, plus extra to brush
1 red onion, chopped
1 garlic clove, crushed
1 celery stalk, chopped
1/2 cup (110g) dried apricots, chopped
5 cups (350g) breadcrumbs (ideally sourdough)
1/2 cup falt-leaf parsley leaves, chopped
Grated zest of 1 lemon

Glaze

2 tbs apricot preserve
1 tbs apple cider vinegar

Apricot jus

1 eschalot, very finely chopped
4 garlic cloves, crushed
1/3 cup (80ml) red wine vinegar
3/4 cup (180ml) chicken stock or water
1 1/2 tbs of apricot preserve
40 tbs cold unsalted butter, chopped
1 cup (215g) dried apricots, soaked in boiling water for 1 hour, sliced
1 cup (150g) roasted salted pistachios, roughly chopped (optional)

Method

1.

Preheat oven to 220°C. Rinse chicken (including cavity) under cold running water and pat dry with paper towel.
2.

To make the stuffing, heat 2 tbs olive oil in a large frypan over medium-high heat. Add the red onion, garlic, celery and dried apricots and stir until the vegetables begin to soften. Add the breadcrumbs and parsley and cook until for a further 2 minutes, then stir through lemon zest, ½ tsp salt and ¼ tsp pepper. Transfer to a bowl and cool completely.
3.

Meanwhile, to make the glaze, whisk all ingredients together in a bowl. Set aside.
4.

Fill the chicken cavity with stuffing, then tie the legs together with butcher’s string. Place chicken, breast-side, up in a large roasting pan. Tuck the wings underneath. Brush chicken all over with oil and season with salt and pepper.
5.

Roast for 1 hour, brushing with apricot glaze and basting with juices every 15 minutes, or until the juices run clear when the thigh is pierced with a skewer. Once cooked, remove chicken from the oven, cover and stand for 10 minutes in the pan.
6.

To make the apricot jus, place eschalot, garlic and vinegar in a medium saucepan over medium heat and cook for 8 minutes. Strain, discarding solids, and return sauce to the pan. Add chicken stock, apricot preserve and any pan drippings from the resting chicken. Whisk together and bring to a simmer. Gradually add the cold butter, whisking constantly. Remove from the heat once combined. Season to taste.
7.

Carve chicken and serve with jus, sliced dried apricots, and scatter with pistachios (if using).