Allergy free apricot chicken thighs recipe

Ingredients

• 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

Method

• 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.