Apricot chicken potjie

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8 servings
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Let this simmer while you enjoy the outdoors.

By Food24 November 03 2009
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Ingredients (11)

12 chicken — thighs
salt and freshly ground black pepper
oil
3 onions — sliced into rings
4 garlic — cloves, crushed
500 g baby potatoes
250 g button mushrooms — wiped clean
Sauce:
410 g apricots — halved
apricot juice
10 ml soy sauce
1 lemon — zest and juice
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Method:

Season the chicken thighs with salt and pepper and fry in a little oil till brown.
Sauté the onion and garlic till soft and add the whole mushrooms. Fry till brown.
Arrange in layers in a black pot, alternating with the chicken thighs and potatoes.

Drain the apricot halves and reserve the syrup.
Add enough apricot juice to the syrup to make 400 ml.
Add the remaining sauce ingredients and pour over the chicken.
Cover and simmer slowly till the chicken and potatoes are done.
Add the apricot halves just before the end of the cooking time and heat through.

Serve with fresh breadrolls.

Serves 8.



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