This is seriously one of our all time favourite meals.  YUM!!  BUT, since going additive-free, I haven’t been able to cook it due to all the additives you find in packet mixes and tins of apricot nectar.

With a few failed attempts, we came up with this fantastic recipe. We really hope you like this dish as much as we do.  I think it’s as good, if not better than the old additive-filled version I grew up on. You will also need to add some curry powder to this recipe, so here is the link to our homemade recipe.

When purchasing tinned apricots, be sure to get one that only has apricot halves in fruit juice.

February 20, 2018
  • 10m
  • 8h
  • 8h 10m
  • 1

Ingredients

  • 1 brown onion
  • 30 g butter
  • 825 mL tinned apricots
  • 2 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. onion powder
  • 1/2 tsp. curry powder
  • 1 tsp. dried thyme
  • 3 tbsp. cornflour
  • 4 chicken breast or 8 chicken legs (could use thighs too)

Instructions

Thermal Cooking Method

  1. Peel and quarter onion. Add to mixing jug and blitz for 3 seconds/speed 5. Add butter and cook for 3 minutes/100°C/speed 2.
  2. Add apricots (including juice) and chop for 10 seconds/speed 6.
  3. Add everything else (except chicken) and mix for 5 seconds/speed 4.
  4. Add chicken to the slow-cooker, pour over sauce and cook on low for 6-8 hours.

Traditional Cooking Method

  1. Finely dice onion and cook in a pot with butter over high heat for 3 minutes, stirring continuously as you don't want the butter to burn.
  2. Puree apricots including juice and then add everything else, except chicken, and mix well together.
  3. Add chicken to the slow-cooker, pour over sauce and onions and cook on low for 6-8 hours.

Nutrition

  • 4