22
May
Place all ingredients into a pot and heat gently for 20 minutes to allow the sugar to dissolve thoroughly. Allow to simmer at a medium heat for about 1 hour without covering stirring occasionally.
Allow to simmer at a medium heat for about 1 hour without covering stirring occasionally.
Apricot jam chicken recipe south africa. Instructions Mix curry powder flour brown sugar and black pepper in a bowl. In another bowl mix apricot jam with vinegar mustard and water and stir together until nicely combined. Heat oil in an wide bottom pan.
Salt and pepper both sides of chicken add. Ingredients 2 tsp Olive Oil or Butter 4 6 Chicken pieces 4 Tbs Brown or White onion soup powder 250 ml Apricot juice 250 ml fresh cream 1 punnet of mushrooms optional Handful of chopped greenredyellow peppers optional. 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 pieced. To crisp the skin place under the grill for 2 about minutes. Add the apricot kernels.
Take care not to cook at too high a temperature as the sugar must first dissolve before it comes to the boil. Simmer for 20 25 minutes stirring occasionally to prevent scorching. Test the jam on a cold saucer.
If it crinkles as soon as it cools it is ready. If it does not crinkle cook it a little longer and test it again. It must not run when cool.
You can bottle the jam as soon as it is cooked. Liquids - Lemon juice milk and beef or chicken broth. Sweeteners - Apricot jam and sultanas golden raisins.
In a large cast-iron or oven-safe skillet cook the onion and garlic in the oil. Add the ground beef salt and pepper and. Smooth All Gold Apricot Jam.
Pre-heat the oven to 180⁰C. In a mixing bowl whisk the sugar and butter until light and creamy. Add the egg and mix well.
Sift the flour and baking powder together then fold into the egg mixture. Make small balls of the biscuit mixture and press lightly out on a. Transfer the boiling water to a saucepan and add the chicken pieces.
Add the stock cube to the chicken and cook for 45 minutes to 1hour or until its cooked. Prick 3 times with a toothpick in the middle to prevent the apricot jam from oozing out. Repeat until all the dough is used.
Bake in the preheated oven for about 15 minutes or until light brown. Place all ingredients into a pot and heat gently for 20 minutes to allow the sugar to dissolve thoroughly. Allow to simmer at a medium heat for about 1 hour without covering stirring occasionally.
Once ready allow sit to cool for 10 to 15 minutes prior to bottling into hot sterilized jars.