2 tablespoons olive oil
1kg chicken drumsticks
¼ cup plain flour
1 large brown onion
2 teaspoon minced garlic
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon curry powder
1 teaspoon turmeric
2 cups chicken stock
2 x 400g tins apricot halves
4 medium carrots
Directions to Cook:
Preheat oven to 160°C.
Drain apricots and reserve half cup of juice. Blend or mash half of the apricots with reserved juice. Chop onion roughly. Peel and chop carrots into 2cm chunks.
Put chicken pieces into plastic bag and add flour. Shake flour through until all pieces are coated. Heat oil in a heavy-based casserole dish. Brown chicken on all sides, in two batches. Remove chicken from pan and set aside.
Saute onion and garlic in the same pan until tender. Stir through spices and fry for one minute until aromatic. Add chicken stock and blended apricots and bring to the boil, scraping the bottom of the pan. Return chicken legs to pan and reduce heat to a slow simmer. Add remaining apricot halves and carrots. Cover dish with lid and transfer to oven. Cook for one hour.
Remove lid and cook for a further half an hour.
Serve on top of steamed rice, sprinkled with chopped fresh coriander or parsley.
* Variation: Can also be made with thigh fillets, breast fillet, chicken pieces or lovely legs.
Note: 1kg = approximately 7 drumsticks.
Gluten Free Variation: Directly substitute plain flour with Orgran plain flour or White Wings cornflour.
(Note: not all cornflour is gluten free, read your product label for more information).
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