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.
Image Source:
Food Network
Method of preparing the chicken:
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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.
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Preheat oven to 425°F.
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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.
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Add 1/4 cup water and bring to a boil. Cover with a lid and cook for 6 minutes.
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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.
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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.
Source: Food Network
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