Apricot & Chicken in Lemony Mustard Sauce
A delicious twist on a traditional roast chicken! The combined flavours of Gourmet NZ Apricots, lemon and mustard provide a unique yet satisfying taste, that will leave you wanting more.
You may think roast chicken is best served alongside roast veggies, but you must try serving with a side of buckwheat. Buckwheat is a good source of magnesium and dietary fibre. Don’t forget to cook a bowl of your favourite green veggies to complete the meal! Julie Le Clerc boiled broccoli pictured below.
1.2 kg chicken drumsticks or pieces
1 large onion, thinly sliced
1 cup Alison’s Pantry Gourmet NZ Apricots, halved
2 cups chicken stock
Zest and juice of 1 lemon
3 Tbsp Dijon mustard (this is a mild-style of mustard)
2 cloves garlic, crushed
1 Tbsp fresh thyme leaves (or 1 tsp dried thyme)
1 Tbsp olive oil
Salt and freshly ground black pepper
½ cup Alison’s Pantry Natural Almonds, roughly chopped
Alison’s Pantry Buckwheat, to serve
- Preheat oven to 180°C. Make 2 small slashes in each piece of chicken to allow the flavours to penetrate the meat during cooking.
- Scatter sliced onion and NZ Apricots in the base of a large, deep oven dish. Arrange chicken pieces, in a single layer, on top, making sure the apricots are tucked under the chicken, so they soften in the liquid and don’t burn.
- Place chicken stock, lemon zest and juice, mustard, garlic and thyme in a bowl and whisk to combine. Pour liquid over the chicken. Drizzle chicken with olive oil and season well with salt and pepper.
- Bake for 1 hour, adding the chopped almonds 20 minutes before the end of cooking time so that they toast golden brown.
- Serve with nutritious buckwheat, which is cooked like rice in boiling water for 12 minutes. Drain and season with salt and pepper.
This recipe was created by Julie Le Clerc for Alison’s Pantry.