This is a great dish for either Christmas Lunch or dinner.
- SERVES 4
- DIFFICULTY Easy
12 Dried Apricots
2 tbspn Verjuice
2 tbspn sherry
4 chicken marylands separated, drumstick removed from thigh
2 cloves garlic peeled and sliced
2 tbspn tomato paste
2 tbspn thyme
1 sprig rosemary
2 cup Chicken Stock
12 green olives
12 prunes pitted
2 tbspn flat leaf parsley chopped
2 tbspn Macadamia oil
1. Reconstitute apricots in Verjuice and sherry for one hour or microwave, covered, on defrost cycle for 4 minutes.2.Heat oven to 180C.
3. In frying pan, heat butter to nut brown and add one teaspoon Oil to inhibit burning. Pan fry the chicken gently, to colour the skin. Remove from pan and place in baking dish. Saute garlic cloves in pan gently, then when opaque add the tomato paste and fresh thyme and cook gently for 4 minutes. Add soaking juices from the apricots and the stock into the pan and reduce by about one third (about 4 minutes).
4. Add the olives, prunes and apricots spread evenly around the dish and then pour over the chicken and place some baking paper on top, pressed close to the chicken.
5. Bake for 25 minutes, strain off liquid and then rest chicken for 10 minutes. Bring the strained liquid to the boil, reduce by half and then pour back over the chicken. Place on serving place and top with two tablespoons of chopped flat leaf parsley and a final drizzle of Extra Virgin Olive Oil.
Recipe ID: 3263330