Chicken with apricots is something I make a lot. Usually with dried apricots, or once in a while with apricot jam, and usually with cubed boneless chicken. But today, I followed a different path. I used stewed apricots from the freezer, since they need to be used up, and bone in, skin on chicken thighs, also from the freezer. And this is the best chicken with apricots I have ever made. Ever. It’s possibly the best chicken with apricots anyone has ever made. Maybe.
Bill is out tonight and Thomas was in a foul mood with me by teatime, so only Nico and I ate it in the end. Funnily enough it was so good that a small portion of the chicken was plenty, so there’s lots of leftovers for the other half of the family to have another night.
I used “Flafl spice” because I needed to use it for something. Here it is:
I have never bought it intentionally, but I have twice brought it home in amongst a few packets of this:
Easy done. (The citric acid is for making orange squash, and lime cordial, etc.) At least now I’m not regretting it as a waste of money! Here’s how I did it. Oh, and, wear an apron. trust me on this. Fast frying chicken spatters like mad.
Chicken with Apricots
8 chicken thighs, skin on, bone in
4 cloves garlic, finely chopped or crushed
1 tbs Flafl spices*
100gm stewed apricots
100ml dry white wine
100ml chicken or veg stock
Preheat a large frying pan until very hot. Lay the chicken thighs in, skin down, a few at a time, do not add any oil. Do not crowd the pan or they will stew instead of fry. Cook on a high heat until the skin is crisp and nicely browned. Set aside and brown the rest of the chicken. Remove to a plate and keep warm.
Pour off all but a couple of tablespoons of the fat and toss in the chopped garlic and the flafl spice. Fry for a couple of minutes, don’t let it catch, but it should be very aromatic. Pour in the wine and stirring constantly, cook on a high heat until the alcohol burns off, then add the apricots. Stir gently until it returns to the boil, then lay the chicken pieces back in the pan, and pour over the stock. Return to the boil again, then turn down as low as you can (I use a heat diffuser). Leave more or less untouched for 30 minutes.
I served it over couscous, with frozen green beans, since you can’t get good fresh ones here.
I make my couscous by measuring one US cup by volume and then adding 1 1/2 cups of stock. So tonight I used 2 low salt veg stock cubes and 500ml of water. I put 375ml of the stock in the couscous, and the rest in the chicken.
*I’m not sure what is in the flafl spices but the internet tells me this is common, so I assume it’s what I’ve got – no idea of the proportions though: ground black pepper, paprika, cumin, coriander, cloves, nutmeg, cinnamon, cardamon.
In other news, Jackie and I have started to plan our Huerta. Under our terrace, and next to the window of my basement sewing room is probably the dampest and shadiest part of our garden. So we have asked Elias the gardener to dig up all the shrubs and dig it over, leaving just the strawberries. And we will plant herbs, and cherry tomatoes, and more strawberries. And see what happens. I have had very little luck growing herbs in pots here in Chile, and I miss fresh sage in particular. Wish us luck. We will have to dog and chicken-proof though, or there will be nothing left for us!