I used to love Mum’s Apricot Chicken recipe, similar to some of those found online today it was pretty simple and always yummy.
Through the period of trial and error, trying to determine what I could and couldn’t eat, I had to do so much packet reading that it just became a tedious task to buy processed pre-packaged foods. It’s not an easy change to make and I do feel for the families and friends of people that suddenly feel like they have to make changes to their diet too just so we can be catered for.
Apricot chicken was either off the menu or had to overhauled. No more french onion mix to crisp up the edges and add a savoury crusty topping to the sticky apricot sauce.
So we overhauled: cut the nectar. cut the french onion mix.
Replaced with chicken thighs, fresh apricot pieces and a crunchy topping of mildly spiced dukkah – it’s just as tasty, minus the gluten, dairy and sugar fix.
|600gm chicken thighs, bone and skin removed|
|10 fresh ripe apricots|
|1 c water|
|1/2 c liquid vegetable stock|
|1 brown onion|
|2 garlic cloves|
|3 heaped tbsp. pine nuts (or nut of choice)|
|1 tsp. sesame seeds|
|1 tsp. paprika|
|1 tsp. cumin seeds|
|1/2 tsp. pink salt|
|1/2 tsp. cayenne|
|1/2 tsp. allspice|
|3 tsp. onion flakes or powder|
|3 tsp. beef stock powder|
|1 tsp. celery seed|
|2 tbsp. gluten free plain/all purpose flour OR arrowroot|