The 1970's called and want their recipe back!
Do you ever have moments of nostalgia where you think of a recipe and then you need to make it? For me, as soon as I saw this in the Coles supermarket magazine in April, it was the recipe that we needed to try.
Whilst the recipe is relatively faithful to the original, making it using drumsticks does mean that it is pretty much doable as a weeknight meal. I did have to laugh when I made it the first time. We always cook our rice in the microwave, and when I added the peas my husband came into the room and asked what I had done to the rice.
I didn't have any Moroccan seasoning either time I made it. The first time I just didn't worry about it, but the second time I decided to make a small amount rather than the full amount using this recipe from Bowls are the New Plate. Because I only wanted a small amount I ended up adapting the recipe so I used the following measurements
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/8 teaspoon salt
0 teaspoon ground cloves (because I didn't have any)
1/8 teaspoon cayenne pepper
Yes, I had to do maths!
If I forget to buy some Moroccan Seasoning I would make this mix again as it definitely made it taste interesting.
I did find the sauce a bit thin so we tried to thicken it up using a cornflour paste, but when I make it again I think I will not put all the juice in with the apricots. Maybe just half would be enough.
Sticky Apricot Chicken Drumsticks with Rice
1/3 cup (110g) apricot jam
1 tbs Moroccan seasoning
40g pkt Coles Simply French Onion Soup Mix
1.5kg Coles RSPCA Approved Chicken Drumsticks
700g can apricot halves in juice
3/4 cup (185ml) salt-reduced chicken stock
1 1/2 cups (300g) white long-grain rice
1 cup (120g) frozen peas
2 spring onions, thinly sliced
Flat-leaf parsley sprigs, to serve
Preheat oven to 180°C. Combine the jam, seasoning and soup mix in a bowl to form a thick paste. Place chicken in a large baking dish. Spoon over jam mixture and rub to coat. Season. Bake for 20 mins. Add apricot, apricot juice and stock. Bake, spooning over the pan juices occasionally, for a further 30-40 mins or until chicken is golden and cooked through.
Meanwhile, place the rice and 3 cups (750ml) water in a medium saucepan over high heat. Bring to the boil. Cover and reduce heat to low. Simmer for 15 mins or until the rice is tender and the liquid is absorbed. Top with the peas. Cover and set aside for 10 mins to steam. Season and use a fork to separate the grains.
Top chicken with spring onion and parsley. Serve with the rice mixture.
Saturday - Out for dinner
Sunday - Chicken Schnitzels on Turkish Bread
Monday - Pork Chops, Marsala Roast Potatoes, Broccoli
Tuesday - Sticky Apricot Chicken Drumsticks
Wednesday - Kimchi Fried Rice
Thursday - Spaghetti Bolognaise
Friday - Away
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I need to remember to use legs for flavorful sauces such as this one. I am not the biggest fan of legs, but they are quick to cook, and still relatively frugal.
ReplyDeleteIt's been years since I've participated in Weekend Cooking. Life, work, etc. But I am happy to have more time on my hands these days. I've been trying to blog more and posted a review of three food memoirs today. I was so happy to find that you are still hosting Weekend Cooking! Although I don't think I'll be trying the apricot drumsticks -- they really do sound like something my mom made when I was a child in the '70s, when she wanted to try something "foreign"!
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