Apricot Chicken Casserole
2 tablespoons oil
1.5 kg chicken drumsticks/pieces
¼ cup plain flour
1 large onion, chopped
2 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon curry powder
1 teaspoon turmeric
2 cups chicken stock
2x 400g tins apricot halves (or 1 large tin), drained, juice reserved
4 medium carrots, peeled and chopped into 2cm chunks (optional)
Preheat oven to 160°C.
Process/blend half of the drained apricots with 1/2 cup reserved syrup.
Put chicken pieces into a plastic bag and add flour. Shake flour through until pieces are coated. Heat oil in a heavy based casserole dish. Brown chicken on all sides, in two batches. Remove chicken from pan and set aside.
Sauté onion and garlic in the same pan until tender. Stir through spices and fry one minute until aromatic. Add chicken stock and blended apricots and juice, and bring to the boil, scraping bits off the bottom of the pan. Return chicken legs to pan and reduce heat to a slow simmer. Add remaining apricot halves and carrots. Cover dish with lid and transfer to the oven and cook for 1 hour. Remove lid and cook for a further half hour.
Serve on top of steamed rice, sprinkled with chopped fresh coriander or parsley.
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
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I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.