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Apricot Chicken

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sticky-apricot-chicken

Sticky Apricot Chicken

A retro family favourite gets a modern makeover that's still familiar. Our one-tray bake begins with chicken, Agrimontana Apricot Spread, fresh ginger, French cultured butter and the umami depth of our SIMON JOHNSON Fish Sauce. The result is everything you loved about the original—sticky, comforting and full of flavour—but with a beautifully balanced sweet-savoury finish that hits. 
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Course Main Dish

Ingredients
  

  • 1kg chicken thigh fillets
  • a generous knob fresh ginger, thinly sliced
  • cracked black pepper
  • 3 tbsp SIMON JOHNSON Fish Sauce, adjust to taste
  • 1 jar Agrimontana Apricot Spread (330g)
  • 100g Lescure Unsalted Butter
  • ½ cup Aneto Chicken Broth

Serving Suggestions

  • steamed rice & broccolini

Instructions
 

  • Preheat the oven to 180C
  • Arrange the chicken thigh pieces in a large baking dish, scatter over the sliced ginger, black pepper, add the fish sauce
  • Spoon the apricot spread over the chicken, dot with the butter and add chicken broth 
  • Bake for 45–55 minutes, turning the chicken once halfway through cooking, basting with the sauce from the pan
  • Once chicken is golden and cooked through, remove from the oven. Sauce will thicken upon standing
  • Serve chicken straight from the baking dish with steamed broccolini and fluffy rice, spooning over plenty of sauce before serving
Keyword #dinner, apricot chicken, chicken, one-tray-bake

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