Manchester Apricot Chicken.
When we lived in Manchester, over 20 years ago this dish was one that was really popular on Friday nights, and for Chagim. When my family came up from Brighton for my son’s Bar Mitzvah, this was a dish my friend prepared for supper, and one my mother and aunt remember many years later. It’s a really easy to make dish, that has a great impact. It is sticky, gooey, moist, savory yet sweet dish It is one of those dishes that has stood the test of time and fashion, it is still as popular today as in the 1990’s.
When I went to Manchester for Rosh Hashanah this year, my friend made this for dinner, a few days later on Yom Kippur, Manchester’s warm vibrant Jewish community, was rocked to its core by the sense less attack on Heaton Park Synagogue.
Ingredients serve 6.
1 roasting chicken cut into 6 portions.
1 cup apricot jam
¾ cup mayonnaise
30 grams vegan onion soup powder
½ teaspoon ground black pepper
2 cloves of garlic crushed.
¼ cup flat leaf parsley for serving
Method
Preheat the oven to 180 c 350 F Gas mark 4.
Place the chicken pieces in an oven proof dish
Melt the jam, either in a saucepan, or in the microwave briefly, don’t let it get too hot.
Mix the onion soup mix, with the jam, mayonnaise, black pepper, and garlic together.
Pour the mixture all over the chicken pieces.
Bake uncovered for 45-55 minutes (until the inner temperature of the chicken is 74°C 165°F).
Serve with rice, or chicken, selection of vegetables. Decorated with fresh parsley .
This dish freezes surprisingly well. But must be reheated thoroughly.