This is one of those recipes you see in supermarkets, I always grab one of those on my way out as I am adventurous towards food and want to try something new always. It was so interesting so I gave it a shot with some revisions. In the supermarket flyer it indicated to use a ready-made chicken apricot flavouring mix, I bought one just to try out the flavour but I don’t want to use that, so I researched online to know what the original recipe ingredients are. Most search results I got came from New Zealand sites so I guess this is a Kiwi recipe, more interestingly enough I did not find any recipe that did not use ready-made mixes apart from one that uses French onion soup. So to further verify that, I reverted to the back of the ready-made mix packet and looked at the ingredients used, most of it sounded like a chemistry experiment except for thyme, rosemary, parsley and onion powder. Now based on that assumption I think I can recreate this dish without the ready-made mix.
To my surprise it was good, the sweet and tangy flavours of the apricots blends well with the herbs used and the savoury chicken. It was so good when my wife cooked her own version my daughter and her friends nearly finish the whole pot.
- 800 g chicken legs
- 2½ cups French onion soup, (without the croutons and cheese)
- 1 large can apricots (around 470g, reserve liquid)
- 1 large white onion, minced
- 4 cloves garlic
- 1 tsp rubbed thyme
- 1 tsp dried rosemary
- 1 tbsp chopped parsley
- 1 tbsp flour
- In a pot heat oil then sauté garlic and onion.
- Add chicken and brown it on all sides.
- In a blender add the flour and French onion soup, pulse until texture comes out smooth. Pour mixture in the pot.
- Add the thyme, rosemary, parsley and reserved apricot juice.
- Bring to a boil and simmer for 25 minutes.
- Add the apricots then simmer for 5 more minutes.
- Season with pepper and salt.