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    Source of Recipe


    2 425g cans apricot halves
    1 onion
    1 Tbsp oil
    8 chicken thighs
    2 tsp chicken stock powder
    1 tsp mixed spice
    1 tsp ground ginger
    1 Tbsp white vinegar
    Salt and pepper
    1 Tbsp chopped parsley

    Drain one can of apricot halves, reserving 1/2 cup of syrup. Place
    apricots and reserved syrup in the bowl of a food processor or
    blender and puree. Peel the onion and slice. Heat the oil in a
    frying pan and cook onion until clear. Transfer to a crockpot.
    Pour the apricot puree over the chicken. Stir in the stock powder,
    mixed spice, and ground ginger. Cover and cook on high for 3-4
    hours or low for 7-8 hours.

    When chicken is cooked, transfer to a serving dish. drain second
    can of apricot halves. Add apricots and vinegar to crockpot.
    Season to taste with salt and pepper. Stir sauce and pour over
    the chicken. Garnish with chopped parsley.

    Serve with boiled rice or creamed potato.




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