@5vtstbm5gg
Apricot Chicken - A Copycat Of The Discontinued Continental Recipe Base With The Intense Glaze
Prep Time
15m
Cook Time
1h
Total Time
1h 15m
The Definitive 1990s Apricot Chicken (Syrup Method)
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
4, 6, or 8 People)
Scale
Scale
For 4 People
Fresh Base
Protein
The Homemade "recipe Base" Dry Mix
Liquid Mix
For 6 People
Fresh Base
Protein
The Homemade "recipe Base" Dry Mix
Liquid Mix
For 8 People
Fresh Base
Protein
The Homemade "recipe Base" Dry Mix
Liquid Mix
Steps
1
PREHEAT OVEN:
Preheat oven to 180°C.
Preheat oven to 180°C.
2
NON SEAR:
Season chicken directly with salt and white pepper and place the chicken directly in large baking tray.
SEAR (OPTIONAL):
Season chicken directly with salt and white pepper. In a very hot pan with a little oil/butter, brown the chicken deeply on both sides and place the seared chicken directly in large baking tray.
Season chicken directly with salt and white pepper and place the chicken directly in large baking tray.
SEAR (OPTIONAL):
Season chicken directly with salt and white pepper. In a very hot pan with a little oil/butter, brown the chicken deeply on both sides and place the seared chicken directly in large baking tray.
3
THE ONION BASE:
Scatter the sliced fresh onions evenly
across the large baking dish.
Scatter the sliced fresh onions evenly
across the large baking dish.
4
THE GLAZE:
In a large jug, whisk the Apricot Syrup, Water, Soy Sauce, Lemon Juice, and Brown Sugar. Whisk in the Dry Mix until the cornflour is completely dissolved.
In a large jug, whisk the Apricot Syrup, Water, Soy Sauce, Lemon Juice, and Brown Sugar. Whisk in the Dry Mix until the cornflour is completely dissolved.
5
ASSEMBLE:
Tuck Apricot Halves around the chicken. Pour the liquid mixture over everything.
Tuck Apricot Halves around the chicken. Pour the liquid mixture over everything.
6
BAKE:
Bake uncovered for 60 minutes.
Crucial: Use a spoon to baste the chicken with the sauce every 20 minutes to build the lacquer.
Bake uncovered for 60 minutes.
Crucial: Use a spoon to baste the chicken with the sauce every 20 minutes to build the lacquer.
7
REST:
Let the dish sit for 5-10 minutes before serving. This allows the sauce to
transform into a thick, sticky, orange glaze.
Let the dish sit for 5-10 minutes before serving. This allows the sauce to
transform into a thick, sticky, orange glaze.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories250kcal12%
-
Fat10g0%
-
Saturated Fat2g0%
-
Carbohydrates30g1%
-
Fiber4g0%
-
Sugar5g0%
-
Protein10g0%
-
Cholesterol30mg1%
-
Sodium600mg30%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Look in the “Herbs and Spices” isle for the following authentic tasting dry ingredient brands:
1/ Onion Flakes:
• MasterFoods: They sell a 100g jar labeled "Large Onion Flakes."
• Hoyt's: Often found in the smaller, clear plastic packets (usually 40g) hanging from hooks.
• G-Fresh or Spencers: Some smaller IGA stores carry these brands in jars or bags.
Note: Onion Powder or Onion Salt. Onion powder is a fine dust (like flour) and won't give you the signature "bits" in the sauce that the flakes provide.
2/ Beef Stock Powder:
• Best Brand: Continental Beef Stock Powder (in the round 125g tub with a red lid).
Why: Since you are recreating a Continental recipe, using their own stock powder ensures the salt-to-savory ratio is identical to the original factory mix.
• Alternative: Massel Beef Style Stock Powder (yellow tin). It is plant-based but has a very strong "retro" savory flavor that works perfectly.
3/ Mild Curry Powder:
• Best Brand: Clive of India Curry Powder (usually in a small 100g blue and gold tin).
Why: This is the "gold standard" for 1990s Australian cooking. It is a very mild, aromatic blend (mostly turmeric and coriander) that provides that golden color without the heat.
• Alternative: Keen’s Traditional Curry Powder (orange tin). Warning: Keen's is slightly sharper and more "mustardy" than Clive of India. If you use Keen's, stick strictly to the smaller measurements in the recipe (½ tsp for 4 people) to ensure it doesn't overpower the apricot.
4/ White Pepper:
• Best Brand: MasterFoods White Pepper (small glass jar).
Why: You specifically want White pepper, not Black. White pepper has a "fermented" earthy heat that was a signature of 90s packet mixes.
1/ Onion Flakes:
• MasterFoods: They sell a 100g jar labeled "Large Onion Flakes."
• Hoyt's: Often found in the smaller, clear plastic packets (usually 40g) hanging from hooks.
• G-Fresh or Spencers: Some smaller IGA stores carry these brands in jars or bags.
Note: Onion Powder or Onion Salt. Onion powder is a fine dust (like flour) and won't give you the signature "bits" in the sauce that the flakes provide.
2/ Beef Stock Powder:
• Best Brand: Continental Beef Stock Powder (in the round 125g tub with a red lid).
Why: Since you are recreating a Continental recipe, using their own stock powder ensures the salt-to-savory ratio is identical to the original factory mix.
• Alternative: Massel Beef Style Stock Powder (yellow tin). It is plant-based but has a very strong "retro" savory flavor that works perfectly.
3/ Mild Curry Powder:
• Best Brand: Clive of India Curry Powder (usually in a small 100g blue and gold tin).
Why: This is the "gold standard" for 1990s Australian cooking. It is a very mild, aromatic blend (mostly turmeric and coriander) that provides that golden color without the heat.
• Alternative: Keen’s Traditional Curry Powder (orange tin). Warning: Keen's is slightly sharper and more "mustardy" than Clive of India. If you use Keen's, stick strictly to the smaller measurements in the recipe (½ tsp for 4 people) to ensure it doesn't overpower the apricot.
4/ White Pepper:
• Best Brand: MasterFoods White Pepper (small glass jar).
Why: You specifically want White pepper, not Black. White pepper has a "fermented" earthy heat that was a signature of 90s packet mixes.