This recipe is probably one of my favourite ways to eat chicken. Dripping with nostalgia and flavour this recipe takes me back to my aunt’s house in Australia where she used to serve it whenever we visited. The ingredient list might leave a few raised eyebrows, but trust me – if you’re looking for a new super easy and quick way to cook some chicken that the kids will love – go on, give it a try!

Ingredients: Serves 4

• 10 chicken drumsticks or 4 chicken legs with thigh
• 2 small cartons/juice boxes of apricot (or peach) nectar (approx 500 mls)
• 5 tablespoons of plain flour
• 1/2 a cup of water
• 1 packet of powdered soup (yes you read this correctly!!) – Oxtail or farmhouse vegetable flavour is what I usually use.
• Optional: handful of chopped apricots and one finely sliced onion.

Method:

1. Preheat the oven to 180 degrees Celsius, fan forced.
2. Add the chicken to a large roasting dish and season with salt and pepper. Sprinkle over the flour and rub in to give an even coating. Scatter the apricots and onions over the meat (optional).
3. In a saucepan over a medium heat add the apricot nectar, water and soup mixture and bring to a boil. Whisk to get rid of any lumps and cook until the sauce starts to thicken.
4. Once thickened, pour over the chicken, cover the dish with foil cook for 1 hour and 5 mins.
5. Remove the foil and bake uncovered for a further 10 minutes at 220 degrees Celsius to brown up the chicken.
6. Serve with roasted vegetables and potatoes.

Notes:

If you want to cut down the calories, feel free to discard the skin prior to the seasoning/flouring process.