The old fried chicken with a side of mashed potats can get so boring, so fast. How interesting can a seasoned chicken be? Well it turns out this ingredient is as versatile as water, and this recipe is your proof.
In a bowl, mix the apricot preserve, the mustard, ginger and cumin. Season the chicken with salt and pepper and set aside. Toss the chicken in the apricot marinade and set aside.
Preheat oven to 425°F.
Oil an oven-proof pan over medium flame. Add the turnip and shallots and fry for 2 minutes. Add the dried prunes, apricots, and chicken, skin side up.
Add 1/4 cup water and bring to a boil. Cover with a lid and cook for 6 minutes.
Remove the lid and insert the pan into the oven, on the middle rack. Bake for 20-25 minutes, until vegetables become tender and the chicken browns.
Add the vinegar and some water if the gravy needs thinning, and serve.
Chef's Tip:
The turnip can also be swapped for parsnip or carrots.
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