Curried apricot chicken with sweet potatoes

Recipe from: 4/7/1993 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 15
    ml
    cake flour
  • 5
    ml
    curry powder
  • salt and milled black pepper
  • 6
    chicken thighs, skinned
  • 250
    g
    dark yellow pumpkin, peeled and cut into thick wedges
  • 250
    g
    sweet potato, peeled and thickly sliced
  • 125
    ml
    dried apricots, soaked until plump
  • 1
    large cooking bag
  • 6
    cloves garlic, crushed
  • 60
    ml
    brown sugar
  • salt and milled black pepper
  • cinnamon stick
  • small bunch fresh coriander
  • 125
    ml
    chicken stock
 

Method

 
Combine flour, curry powder and salt and use to dust chicken. Place vegetables and apricots in cooking bag and rest chicken on them. Sprinkle over garlic and sugar, and season. Add cinnamon, coriander and chicken stock and secure bag. Prick a few holes at top with a skewer and place on a baking sheet. Bake at 180 ºC for 1 1/2 hours. Open bag carefully, slip chicken out onto a heated platter and serve. TOTAL KILOJOULE COUNT: 8 580 kJ (2 050 Cal). A portion: 2 145 kJ (515 Cal).
 

Read more on: poultry  |  bake
 

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