Apricot Chicken

Advertisement
Resume
MasterChef Australia MasterClass: Matt's Apricot Chicken and Sweet Chilli Chicken Thighs
MasterChef Australia MasterClass: Matt's Apricot Chicken and Sweet Chilli Chicken Thighs
You're watching MasterChef Australia MasterClass: Matt's Apricot Chicken and Sweet Chilli Chicken Thighs Sweet, spicy and scrumptious, Matt presents 2 perfect recipes for fancy finger lickin chicken dishes

To access Tenplay, you must reside within Australia.

If you reside in Australia but can't access content, please contact us at contactus@networkten.com.au

Sweet, spicy and scrumptious, Matt presents 2 perfect recipes for fancy finger lickin chicken dishes
Air Date: 16 Jul 2015

Recipe by: Matt Preston

Serves: 6

Ingredients

Select all
Select ingredients from above to add to shopping list

Method

  1. Combine chicken, oil, garlic, oregano, 8 thyme sprigs, apricots, caperberries, olives, orange rind, bay leaves, sherry vinegar, salt and pepper in a ziplock bag. Seal bag and gently massage the flavours into the chicken. Set aside, to infuse, in the fridge for minimum of 2 hours or overnight.
  2. Preheat oven to 180C.
  3. Transfer chicken and all marinade ingredients into a large baking dish. Add verjus/white wine and sprinkle over the sugar.
  4. Place in the oven to roast until cooked through. Remove from oven and allow to rest 5-10 minutes.
  5. Sprinkle with parsley and leaves of remaining sprigs thyme.
  6. To serve, chop chicken and serve with flat breads and coleslaw.
Watch Full Episodes