Jimmy's Slow Cooker Apricot Chicken

serves 4

Ingredients:

1 tbsp extra virgin olive oil or coconut oil 500g (1 lb) chicken breasts, boneless, skinless, about 125g each (4 oz) 1 and ½ cups preserved apricots, diced, reserve the juice 1 cup chicken stock (broth) 2 tbsp apple cider vinegar 2 tsp extra virgin olive or coconut oil, 2 medium onions, sliced

Zest from one lemon

Juice from 1 medium lemon 3 tsp thyme, fresh (or 1 1/2 tsp dried) sea salt and fresh ground pepper to taste

Serve garnished with fresh thyme sprigs, seasonal fresh steamed vegetables and sweet potato mash.

Method:

Season the chicken breasts with salt and pepper over all sides.

In a large heavy based skillet heat 1 tbsp oil of medium high heat. Sauté chicken breasts for a few minutes each side until browned (doesn’t have to cook through).

Remove chicken from skillet and set aside in a slow cooker.

Place 2 tbsp oil in same skillet with sliced onions. Sauté until softened and lightly browned, about 6 minutes. Add chicken stock, deglaze the pan for 2-3 minutes and then add the vinegar, diced apricot, apricot juice, thyme, lemon juice and zest and season with salt and pepper.

Reduce heat and simmer for 5-6 minutes. Pour mixture over chicken and slow cook on low for 4-5 hours.

Adapted from Chef Jimmy Boswell

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