Wednesday, April 3, 2013

Allergy free apricot chicken thighs recipe

  • 8 chicken thigh pieces (folded over if without bone)
  • 1 onion, diced and pureed
  • 5 tsps Massel salt reduced vegetarian chicken stock powder 
  • 1 tsps onion powder
  • ½ tsp celery salt
  • ¼-½ tsp curry powder
  • ⅛ tsp white pepper
  • 400ml apricot nectar

  • Preheat oven to 180°C.
  • Place the chicken thighs in a greased baking dish.
  • In a bowl, mix together the onion, stock powder, onion powder, celery salt, curry powder, white pepper and apricot nectar.
  • Pour the mixture over the chicken thighs.
  • Cook for approximately 35-45 minutes or until the chicken is cooked through.

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