Apricot Chicken...A dish inspired by Master Chef Australia.
Made a few changes by adding rosemary along with thyme....
Easy to make and lip smacking delicious...
perfect for home parties where it can be made a few hours prior to serving....and you can cook the same of thighs as the number of people in the party...
Chicken thighs - 8 - skinless
olive oil - 80 ml
garlic cloves - 12 , peel on, smashed
dried oregano - 1 tablespoon
thyme - 10 sprigs
Rosemary - 10 sprigs
Dried apricots - 24
Green olives - 24
Orange rind - 1 strip
Bay leaves - 2
Sherry vinegar/red wine vinegar - 120 ml
White wine - 250 ml (Optional)
Sugar - 2 tbsp
parsley, chopped for garnish
salt and pepper, to taste
Combine chicken, oil, garlic, oregano, 8 thyme and 8 rosemary sprigs, apricots,olives, orange rind, bay leaves, sherry vinegar, salt and pepper in a ziplock bag. Seal bag and gently massage the flavors into the chicken. Set aside, to infuse, in the fridge for minimum of 2 hours or overnight.
Preheat oven to 180 degree C.
Transfer chicken and all marinade ingredients into a large baking dish. Add white wine and sprinkle over the sugar.
Place in the oven to roast until cooked through. Remove from oven and allow to rest 5-10 minutes.
Sprinkle with parsley and leaves of remaining sprigs thyme and rosemary.