Serves 4 - a great mid-week dish re-imagined. Serve with creamy mash, noodles or rice. You decide!
Prep 10 minutes. Cook time 65 minutes
2 tablespoons of olive oil
2 brown onions cut vertically into eighths
4 diced garlic cloves
6 chicken thigh fillets cut into bite size pieces
1 cup flour
10 springs fresh thyme
10 springs fresh oregano
80g French onion soup mix
2 tablespoons chilli flakes (I like it hot)
800ml apricot nectar
Salt and pepper to taste
2 tablespoons sesame seeds
Coriander to serve |
Pre-heat oven to 180.
Gently heat the oil in a pan and saute the onions and garlic until translucent. Remove from heat.
Coat the chicken pieces in flour and add to a greased baking dish with the onion and garlic.
Poke the herbs in and around the chicken.
In a bowl combine the soup powder, chili flakes and apricot nectar and season to your liking.
Pour over chicken, cover the dish with foil and pop it into the oven for 45 minutes.
After 45 minutes remove from the oven, discard the foil and sprinkle over the sesame seeds.
Return to the oven for another 20 minutes and serve topped with coriander.
