Dianne says: “A deliciously sticky and convenient tray roast dinner – Mrs Ball’s curried apricot chicken. With a spicy ginger and chutney marinade, plump apricots and caramelised onions, it’s no surprise that this South African classic remains a firm favourite.”
Mrs Ball’s Curried Apricot Chicken
2 Tbs olive oil
1 garlic clove, peeled
1 Tbs curry powder
3 Tbs Mrs Ball’s Peach Chutney
1x 3 cm piece fresh ginger, grated
zest and juice of half a lemon
1 Tbs wine vinegar
1 Tbs soy sauce
freshly ground black pepper
8 free-range chicken portions, thigh and drumsticks
2 brown onions, peeled and quartered
1 Tbs olive oil
2 tsp brown sugar
1/2 cup Turkish apricots (dried)
several bay leaves
Preheat the oven to 180° C.
Place all the marinade ingredients in a blender and blitz until well combined. Lay the chicken pieces in a non-metallic bowl and pour the marinade over. Cover and refrigerate for several hours. Turn the chicken halfway through the marinating time to ensure the flavours are evenly absorbed. Soak the apricots in ¼ cup warm water for 30 minutes to plump up.
Remove the apricots from the soaking water. Transfer the chicken and apricots to a greased roasting tin and season with sea salt and freshly ground black pepper. Add any remaining marinade to the tray. Drizzle the onions with olive oil. Season with salt and pepper. Sprinkle over the brown sugar and stir together. Tuck the onions between the chicken pieces and roast for 35 minutes.
Increase the oven temperature to 200° C, baste the chicken with the tray juices and roast for a further 15 – 20 minutes. Check that the juices of the chicken run clear when pierced. To crisp the skin, place under the grill for 2 about minutes. Serve with roast sweet potatoes or butternut.
Michael’s wine recommendations – CLICK HEREDianne Bibby
Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.
Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.
Says Dianne; “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”
Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.
She’d love to hear from you – CLICK HERE