Elevate your roast chicken with apricots …
I like to write these introductions as I’m eating, so I can tell you exactly what it’s like: which is what I am doing now. A live stream of sorts. This is exactly why I love what I do. Cook, eat and describe it, so you can get a sense of what I’m tasting.
If you’re unsure about pairing apricots with chicken, trust me – it’s delicious. If you like chicken wings glazed in sweet-vinegary-hot sauces, you’re going to love this. The apricots melt into the chicken juices and wine, making a tangy, sweet, sticky sauce. The fresh mint at the end ties it all together.
You can take a shortcut by skipping the crispy-skin step and roasting everything together, but I promise the extra effort is worth it.’ @kittycoles
Apricot Chicken
Serves 4
Ingredients
• 4 chicken legs
• Fine sea salt
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• Pinch of chilli flakes (optional)
• 1/2 tsp sweet paprika
• Freshly ground black pepper
• 3 tbsp olive oil
• 6 ripe apricots
• 150ml dry white wine (or water)
• 2 tsp white wine or cider vinegar
• Flaky sea salt
To serve
• A handful of mint leaves, picked
• A handful of chives, finely chopped
Method
1. Preheat the oven to 190°C fan.
2. Season the chicken legs all over with salt and set aside.
3. Crush the coriander and fennel seeds in a pestle and mortar. Add chilli flakes (if using), paprika, and plenty of black pepper.
4. Add olive oil to a cold oven-safe frying pan, place chicken legs skin-side down, and turn the heat to medium. Let the skin slowly crisp and render – this will take about 10 minutes. Flip and cook for another 5 minutes.
5. Halve and de-stone the apricots, then nestle them around the chicken in the pan. Sprinkle everything with the spice mix.
6. Pour in the wine (or water) and transfer to the oven to roast for 35-40 minutes, or until the chicken is golden and almost falling away from the bone and the apricots are jammy.
7. Remove from the oven, stir in the vinegar, and check the seasoning. It should be sweet, tangy and salty.
8. Rest for 5 minutes, then scatter over the mint and chives.
Serving suggestion: This is great with a mound of crispy new potatoes and any greens you like.