Apricot Chicken



  • 125
    Nola Mayounaisse
  • 125
    Apricot Jam
  • pinch
    freshly ground pepper and salt
Servings: Change Serving


Combine mayonaisse and jam into a microwaveable jug for 1 minute. Then stir. This is to ensure that the mayonaisse and jam mix to form a sauce. Rinse chicken pieces. Place pieces of chicken in a oven proof dish. Sprinkle with salt and pepper. Pour mayonaisse/jam mixture over chicken pieces. Slow cook at 180C in oven for 30- 45mins. Chicken is ready when skin is browned and sauce becomes a little sticky. This recipe is delicious, quick and fool proof! Enjoy.

Read more on: poultry


Chakalaka chicken

2012-02-06 10:57

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